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.
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)
- 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.