September 01, 2020

RECIPE: Chicken Broccoli Lo Mein

I have been craving spicy Asian food lately and I just can't get enough! I haven't been going to the store very often, and we're getting down to bare pickins' now, but yesterday I managed to make a dish that was SO good it's going to be a regular from now on.

I had broccoli, I had chicken, and I had spaghetti... so I made a sauce out of the go-to ingredients of soy sauce, sesame oil, rice vinegar, sugar, and Sriracha. Extra Sriracha to make it nice and spicy! The whole family loved this and requested I make it again.

I hate food prep, so I did this a little at a time yesterday. Cooked the pasta. Cut up the chicken. Cut the broccoli and carrots. Made sauce. It was all ready to put together by the time I actually decided to cook dinner.

I wanted to use up all of the chicken, so this made an enormous amount. You could certainly cut the recipe in half.

Here is a printer-friendly version!

Chicken Broccoli Lo Mein


16 oz. box of thin spaghetti
1 Tbsp. olive oil, or other cooking oil
2 lbs. boneless, skinless chicken breasts, cut into bite-size chunks
4 cups of raw broccoli florets
A handful of baby carrots, sliced (or one large carrot)
2 garlic cloves, minced (or 2 tsp jarred, minced garlic)
1 tsp fresh ginger, grated (I don't use ginger very often, so I typically buy the stuff in the tube and keep it in the refrigerator)
1/2 cup soy sauce (I use San-J Tamari)
3 Tbsp. rice vinegar
3 Tbsp. sesame oil
2 Tbsp. sugar
4 tsp. Sriracha (I'd start with 2 tsp. and add more to taste)


Cook the spaghetti according to package directions, stopping when it's al dente. You don't want it to get mushy. Run it under cold water to stop the cooking and to keep the noodles from sticking together. Set the pasta aside.

Prepare the sauce: Combine the soy sauce, vinegar, sesame oil, sugar, and Sriracha in a small bowl and stir well so that the sugar dissolves. Set aside.

Add olive oil to a very large skillet over high heat. When the skillet is hot, add the chicken and cook until chicken is almost cooked through. Add the garlic, ginger, carrots, and broccoli. Reduce heat to med-high and cook, stirring, until the broccoli softens and chicken is cooked through.

Add half of the sauce mixture and stir to make sure the sauce covers everything. Add the pasta and the rest of the sauce (you may have to transfer everything to a large pot, because it really does make a huge amount). Toss the pasta with the chicken and veggies so that everything is coated well.

1 comment:

  1. I'm a little late commenting but I just wanted to contribute that Italian noodles and Asian noodles are actually really different in taste/texture! The next time you're at the grocery store try getting some ramen noodles. You can totally start with the Top Ramen ones and dump that sad packet for your (much better) sauce or upgrade the quality with brands like Hakubaku and sun noodle (frozen) which are a bit fancier but more pricey. It totally makes a difference!

    Also if you like spicy get some chili oil! Definitely ups the spice factor. Also peanut butter is a nice addition/ change to a sauce like this if you want to do that one day :)

    I might be obsessed with asian food if you hadn't noticed....


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