Chicken Lo-Mein

1 lb chicken thigh sliced thinly
1 cup broccoli floret  (I usually blanch them ahead of time)
1 teaspoon minced ginger
2 cloves garlic minced
1/4 cup soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sugar
1 tablespoon sesame oil
1 cup carrot thinly sliced
1/2 cup onion
1 cup shredded cabbage (red or green)
1 cup bean sprouts

***1 lb of spaghetti noodles/pasta (cook according to package but usually I uncook it since we will cook with the chicken and vegetables) you can use any kind of pasta…I usually use whatever is on hand

**2 tablespoon canola or vegetable oil to cook

Thicken Agent:
3/4 cup water
2 tablespoons cornstarch
*****Mix the water with the cornstarch (set aside)

Sliced green onions


  1. Cook the noodles (according to direction)  one minute shy of the directions
  2. Drain and set aside.
  3. Heat canola oil in a large skillet or wok over medium-high heat.
  4. Cook the chicken 3-4 minutes on each side until cooked through.
  5. Next, toss in the blanch  broccoli, minced ginger and garlic and cook them for 1-2 minutes, stirring frequently until just softened.
  6. Add in the water mixture, soy sauce, sesame oil, sugar and oyster sauce into the skillet.
  7. Add in the carrot, onion and cabbage and cook for 1-2 more minutes.
  8. Last add in the bean sprouts, toss all the ingredients together well and serve.
  9. Garnish with sliced green onions and squeeze in some lemon. If you like some HEAT…add some Sriracha

Lo-Mein with spaghetti noodle


*** You can add any type of vegetables that your family loves…I sometimes add red onions or sugar snaps peas etc..
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