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Chicken Spaghetti Lo Mein is my go-to solution when I want bold flavors and a comforting meal in just half an hour. Tender ribbons of spaghetti hug juicy chicken, all tangled up with crisp veggies and a slurp-worthy sauce that brings everyone to the table fast. It is a weeknight favorite but feels like a real treat.
The first time I tossed spaghetti instead of Chinese egg noodles in this dish, my family could not believe how tasty it was. Now it is one of our most-requested dinners after a busy day.
Ingredients
- Spaghetti: Choose regular or thin for the classic lo mein bite Look for good quality wheat pasta for the best texture
- Chicken breast: Go for boneless and skinless with a smooth pink color Slice thinly for quick and even cooking
- Vegetable oil: Neutral oil with a high smoke point gives the right stir fry texture Try to select fresh oil for the cleanest flavor
- Mixed vegetables: A blend of bell peppers carrots broccoli adds color and crunch Use firm bright veggies for best results
- Garlic: Fresh garlic adds a rich aroma and savory depth Pick bulbs that feel heavy and tight for maximum flavor
- Soy sauce: The backbone of the sauce Pick a naturally brewed option for robust taste
- Oyster sauce: Lends a touch of sweetness and umami Look for a glossy deep brown sauce without additives
- Sesame oil: Toasted sesame oil finishes the dish with nutty aroma A little goes a long way so use sparingly and select dark fragrant versions
- Sugar: Balances the sauces and rounds out the saltiness Stick to granulated white sugar for easy melting
- Ground ginger: Adds warmth and gentle spice I find freshly ground makes a difference in aroma
- Chicken broth: Ensures the sauce is silky and coats everything Go for low sodium to control seasoning
- Cornstarch: Helps to thicken the sauce so it clings to the noodles Make sure it is well mixed with cold water before adding
- Salt and pepper: Essential for rounding out the chicken and veggie flavors Fresh cracked black pepper always pops
- Green onions: Brings color and a little bite Use crisp stalks with green tops for vibrant garnish
Step-by-Step Instructions
- Prep the Pasta:
- Cook spaghetti in a large pot of salted boiling water until just al dente Drain and rinse under cold water to stop cooking and keep noodles from sticking Set aside
- Cook the Chicken:
- Heat one tablespoon oil in a wide skillet or wok over medium high heat Scatter in the sliced chicken Sprinkle with salt and pepper and stir fry for five to six minutes until golden and cooked through Remove to a plate and keep warm
- Sauté the Vegetables:
- Add the remaining oil to the same skillet Lower heat to medium Sauté the minced garlic about thirty seconds only until fragrant Stir in the mixed vegetables and cook three to four minutes just until they are vibrant and still a touch crisp
- Bring it All Together:
- Return the cooked chicken to the skillet Pour in soy sauce oyster sauce sesame oil sugar ground ginger and chicken broth Stir everything well and let it simmer for two minutes so the flavors meld
- Thicken the Sauce:
- Stir the cornstarch mixture again to make sure it is smooth Drizzle over the simmering sauce Stir for one to two minutes until the sauce thickens slightly and coats the chicken and vegetables
- Toss with Noodles:
- Add the drained spaghetti to the pan Use tongs to toss everything so the sauce cloaks every strand and veggie Heat through for another thirty seconds
- Finish and Serve:
- Pile the lo mein into bowls Sprinkle with green onions Serve piping hot and enjoy every tangle
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Oyster sauce is my little secret in this recipe I love how even a tablespoon transforms the sauce from simple to restaurant worthy A treasured memory is making extra for my daughter to pack in her lunchbox which always came home empty
Storage Tips
Chicken Spaghetti Lo Mein keeps well in sealed containers in the fridge for up to three days If you want to reheat simply sprinkle with a splash of water and warm through in a skillet for the freshest taste This dish can be frozen but noodles will soften so I prefer eating it fresh or refrigerated
Ingredient Substitutes
You can substitute chicken with tofu for a plant based twist or add shrimp for a seafood option Gluten free tamari and rice noodles work for those avoiding wheat If you run out of oyster sauce try a mix of hoisin and soy for a similar umami punch
Serving Suggestions
Garnish with extra sliced green onions or toasted sesame seeds Pair with steamed dumplings or a light cucumber salad for a full meal Sometimes I set out chili oil or pickled radishes so everyone can add their own zip
Cultural Context
Lo mein is a beloved dish in Chinese cuisine adapted by cooks worldwide Swapping spaghetti for traditional lo mein noodles is a classic example of fusion that makes this dish accessible and family friendly It is a beautiful instance of blending traditions in the home kitchen
Frequently Asked Questions About Recipes
- → What kind of noodles can I substitute for spaghetti?
Lo mein noodles, linguine, or even rice noodles can replace spaghetti. Use what you have on hand for similar results.
- → How do I keep the chicken tender?
Slice the chicken thinly and cook it over medium-high heat just until golden to prevent overcooking and dryness.
- → Can I add other vegetables?
Yes, mushrooms, snap peas, or baby corn can be included. Use any quick-cooking vegetables to suit your taste.
- → Is it possible to make this dish spicy?
Absolutely! Add chili flakes or a dash of hot sauce with the sauce ingredients for extra heat and flavor.
- → Can I use a meat substitute?
Sliced tofu or shrimp work well in place of chicken, adjusting cook times as needed for your protein choice.
- → How should leftovers be stored?
Cool leftovers quickly and store in an airtight container in the fridge. Reheat gently to prevent overcooking.