Description
This Chicken Spaghetti Lo Mein recipe is a delicious Asian-inspired noodle stir fry that’s quick and easy to prepare. Tender slices of chicken breast are cooked with fresh vegetables and tossed with al dente spaghetti in a savory sauce made from soy, oyster, hoisin, and rice vinegar, then garnished with green onions and sesame seeds for a flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 12 ounces spaghetti noodles
- 1 tablespoon sesame oil (for tossing cooked spaghetti)
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup low-sodium chicken broth
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups cabbage, thinly sliced
- 4 green onions, sliced
Garnish
- 1 tablespoon sesame seeds
- 1 tablespoon sesame oil (for cooking)
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti noodles according to package directions until al dente. Drain well and toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and low-sodium chicken broth until fully combined and the sugar dissolves. Set the sauce aside.
- Cook the chicken: Heat the remaining 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook until browned and cooked through, approximately 5 to 6 minutes, stirring occasionally to ensure even cooking.
- Sauté aromatics and vegetables: Add the minced garlic and grated ginger to the skillet with the chicken and stir for about 1 minute until fragrant. Then add the red bell pepper, shredded carrots, and sliced cabbage. Stir-fry for about 3 minutes until the vegetables are slightly tender but still crisp.
- Combine noodles and sauce: Add the cooked spaghetti noodles and the prepared sauce to the skillet. Toss everything together carefully to coat the noodles, chicken, and vegetables evenly. Continue cooking for another 2 to 3 minutes until the mixture is heated through and flavors meld.
- Garnish and serve: Remove from heat and transfer to serving plates. Top with sliced green onions and sprinkle with sesame seeds. Serve immediately for best taste and texture.
Notes
- For extra heat, add a drizzle of chili oil or a sprinkle of red pepper flakes to the stir fry.
- This recipe works well with leftover spaghetti or can be made using whole wheat pasta for a healthier twist.
- You can substitute the chicken with shrimp, pork, or tofu depending on your preference or dietary needs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 480
- Sugar: 9 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
