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
Units
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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.
