Chicken Spaghetti Lo Mein is a delicious fusion dish that combines the comforting texture of spaghetti with the bold, savory flavors of classic lo mein. Tender chicken, crisp vegetables, and a flavorful stir-fry sauce make this an easy, satisfying meal perfect for weeknights.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, making it a perfect weeknight dinner.
- Flavor-Packed: A savory, slightly sweet, and umami-rich sauce coats every bite.
- Versatile: Customize with different proteins or veggies.
- One-Pan Meal: Minimal cleanup with maximum flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Spaghetti noodles
- Chicken breast or thighs, sliced thin
- Soy sauce
- Oyster sauce
- Hoisin sauce
- Sesame oil
- Garlic, minced
- Ginger, grated
- Bell peppers, sliced
- Carrots, julienned
- Green onions, chopped
- Mushrooms, sliced
- Vegetable oil
- Salt and pepper
- Red pepper flakes (optional)
Directions
- Cook the Spaghetti: Boil spaghetti according to package instructions until al dente. Drain and toss with a little sesame oil to prevent sticking.
- Prepare the Sauce: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and a splash of water. Set aside.
- Cook the Chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown and fully cooked. Remove from pan and set aside.
- Sauté Vegetables: In the same pan, add garlic, ginger, bell peppers, carrots, and mushrooms. Stir-fry for 2-3 minutes until slightly softened.
- Combine Everything: Add the cooked spaghetti and chicken back to the pan. Pour in the sauce and toss everything together until well coated.
- Garnish & Serve: Sprinkle with chopped green onions and red pepper flakes, then serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Different Protein: Use shrimp, beef, tofu, or even pork instead of chicken.
- Gluten-Free Option: Swap spaghetti for rice noodles and use tamari instead of soy sauce.
- Spicier Version: Add sriracha, chili paste, or extra red pepper flakes.
- Extra Veggies: Broccoli, snap peas, or cabbage make great additions.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended, as the noodles can become mushy.
- Reheating: Warm in a pan over medium heat with a splash of water or soy sauce to revive the flavors.
FAQs
Can I use actual lo mein noodles instead of spaghetti?
Yes! Lo mein noodles will give a more authentic texture, but spaghetti works well as a substitute.
How do I keep the noodles from sticking together?
Toss them with a little sesame oil after draining to prevent clumping.
Can I make this dish vegetarian?
Absolutely! Skip the chicken and add tofu or more veggies.
What’s the best pan to use for this recipe?
A wok is ideal, but a large skillet works just as well.
Is there a substitute for oyster sauce?
Yes, you can use extra soy sauce mixed with a little sugar or mushroom sauce.
Can I prepare this ahead of time?
You can prep the sauce and chop the ingredients in advance, but cook everything fresh for the best taste.
How can I make this dish lower in sodium?
Use low-sodium soy sauce and reduce the amount of oyster and hoisin sauce.
Can I add eggs like in traditional lo mein?
Yes! Scramble an egg and mix it in before serving.
How do I get that restaurant-style stir-fry flavor?
Use high heat, cook in batches to avoid overcrowding the pan, and toss the ingredients quickly.
What side dishes go well with Chicken Spaghetti Lo Mein?
Try serving with egg rolls, wonton soup, or a light cucumber salad.
Conclusion
Chicken Spaghetti Lo Mein is a simple yet flavorful dish that brings together the best of Italian and Asian cuisines. With its quick prep time, bold flavors, and endless customization options, it’s a fantastic meal for any night of the week. Give it a try and enjoy a restaurant-style stir-fry at home!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese, Asian Fusion
Description
This flavorful Chicken Spaghetti Lo Mein combines tender chicken, stir-fried vegetables, and a savory, slightly sweet sauce over spaghetti noodles. It’s an easy homemade takeout-style meal!
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For the Lo Mein:
- 8 oz spaghetti (or lo mein noodles)
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1/2 cup shredded carrots
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Marinate the chicken: In a bowl, mix chicken, soy sauce, cornstarch, and sesame oil. Let sit for 10 minutes.
- Cook the noodles: Boil spaghetti until al dente. Drain and set aside.
- Prepare the sauce: In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic powder, ginger powder, and cornstarch slurry. Set aside.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add chicken and cook for 4-5 minutes until golden brown. Remove and set aside.
- Stir-fry the vegetables: In the same pan, sauté bell peppers, onions, garlic, carrots, and red pepper flakes for 3-4 minutes until slightly softened.
- Combine everything: Add chicken, cooked spaghetti, and sauce to the pan. Toss everything together and cook for 2-3 minutes until well coated.
- Garnish & serve: Top with green onions and sesame seeds. Enjoy!
Notes
- Substitute chicken with shrimp, beef, or tofu.
- Add extra broccoli, mushrooms, or snap peas for more veggies.
- Store leftovers in the fridge for up to 3 days.
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