This quick and easy Chicken and Broccoli Lo Mein is not only amazingly delicious, it’s on the table in under 30 minutes!
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Throwing another quick and easy dinner recipe at you today… skip the Chinese takeout because this is so much better and more budget-friendly, too! 
Have I mentioned what a LONG winter it has been? Not only has it been a long winter, but somewhat a lot depressing. If you’ve followed the blog for a while you probably know I lost my very best friend to a long battle with breast cancer at the end of January. Sorry to be a downer, but it’s true. Grief is a horrific thing that I’ve never quite experienced like this.
So that’s why it has been my goal to create more quick and easy recipes so that I can start spending more time outside when it gets warmer. Sunshine, fresh air and gardening are what I need in the evenings! 
And I’m sure you don’t mind quick and easy recipes as well so you can enjoy more time outside with your family this summer.
Enjoy!
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Chicken and Broccoli Lo Mein
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the sauce:
- 1/3 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sriracha sauce
- 2 tablespoons light brown sugar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
For the Lo Mein:
- 8 ounces lo mein or whole grain spaghetti noodles, cooked according to package directions and drained
- 2 tablespoons sesame oil
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- Salt and pepper
- 2–1/2 cups broccoli florets (about 1 head)
- 1 cup julienned carrots
- 1 large red bell pepper, seeded and thinly sliced (about 2 cups sliced)
- Sesame seeds, for garnish (if desired)
Instructions
- Begin cooking noodles according to package directions. While noodles are cooking, combine sauce ingredients in a small bowl and whisk to combine. Set aside.
- Season chicken strips with desired amounts of salt and pepper. Heat the 2 tablespoons of sesame oil in a large skillet over medium high heat. Add chicken and cook 6-7 minutes, or until done and no longer pink in the middle. Remove from skillet and place on a plate. Set aside.
- Add broccoli, carrots and red peppers to the same skillet and cook for 5-6 minutes, or until tender.
- Return cooked chicken to pan. Stir in noodles and sauce to evenly coat. Cook, stirring frequently, until hot (about 2 minutes).
- Sprinkle with sesame seeds, if desired.
Donald Shopland says
We made this using left over rotisserie chicken adding it at the very end and cut back slightly on amount of red bell peppers. The hot sauce definitely gives it a little bit of a kick, which was OK because I generally make some of my own using colemans dry mustard but didn’t need to with the sriracha. The sauce mixture is definitely what makes this dish taste so much like what you get in a restaurant. Even my wife liked it, and she’s not a big fan of lo mein — even had two helpings. Can’t wait to make it for the grand kids who love lo mein. Will definitely make again.
★★★★★
Amy says
Thank you for sharing, Donald! So happy to hear your wife liked it and hope your grandkids love it, too! 🙂
Rebecca Moreno says
Oh I add shrimp and beef
★★★★★
Amy @ The Blond Cook says
Thanks, Rebecca… the addition of shrimp and beef sounds delicious! 🙂
Rebecca Moreno says
I just finishing this up and testing it as I go along and it is favorous. I think my family will love it. Thanks for the recipe I loved it
Luther & Linda says
We made this for supper and it was delicious. We used spaghetti instead of lo mien noodles and Texas Pete hot sauce instead of Sriracha sauce. We were unable to find lo mien noodles in our local grocery and there are no Asian markets nearby. The Texas Pete sauce was just enough heat for us. Our only disappointment was the sauce did not flavor the chicken very well. The next time we fix it we will marinate the chicken before we cook it. This recipe is a keeper!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Luther and Linda! 🙂