Chicken Spaghetti Lo Mein (Print-Friendly Format)
Juicy chicken and vegetables stir-fried with spaghetti in a rich, tangy sauce—perfect for a quick, satisfying dinner.
# Required Ingredients:
→ Main Components
01 -
225 g dry spaghetti
02 -
450 g chicken breast, thinly sliced
→ Vegetables and Aromatics
03 -
2 cups mixed vegetables, such as bell peppers, carrots, and broccoli, sliced
04 -
3 garlic cloves, minced
05 -
2 green onions, sliced, for garnish
→ Sauce and Seasonings
06 -
2 tablespoons vegetable oil, divided
07 -
60 ml soy sauce
08 -
2 tablespoons oyster sauce
09 -
2 teaspoons toasted sesame oil
10 -
1 teaspoon granulated sugar
11 -
0.5 teaspoon ground ginger
12 -
120 ml chicken broth
13 -
1 teaspoon cornstarch mixed with 2 teaspoons water
14 -
Salt and freshly ground black pepper, to taste
# How to Make It:
01 -
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
02 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast, season with salt and pepper, and stir-fry for 5–6 minutes until golden and cooked through. Remove from the skillet and set aside.
03 -
In the same skillet, add the remaining 1 tablespoon of oil. Add minced garlic and sauté for 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3–4 minutes, keeping them crisp-tender.
04 -
Return the chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, sugar, ground ginger, and chicken broth. Stir to combine and let the mixture simmer for 2 minutes.
05 -
Stir in the cornstarch-water mixture and cook for 1–2 minutes, until the sauce thickens and coats the chicken and vegetables.
06 -
Add the cooked spaghetti to the skillet. Toss thoroughly to combine all ingredients and evenly coat with sauce. Remove from heat and garnish with sliced green onions before serving.
# Additional Information:
01 -
Add chili flakes or a dash of hot sauce to introduce a spicy element as desired.
02 -
For variations, substitute chicken with tofu or shrimp.