Chicken Lo Mein

• 30 min total
• 25 min hands-on
• Serves 4
• 590 kcal
• 39 g protein

In the Tablewise app, this recipe scales to your household, swaps for allergies and diets, and goes straight onto your shopping list.

Ingredients

• 12 oz spaghetti, or linguine
• 2 tsp toasted sesame oil
• 1 lb chicken breast, thinly sliced
• 1 tbsp cornstarch
• ¼ cup soy sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 7 oz coleslaw mix
• 1 bell pepper, thinly sliced
• 4 green onions, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated

Method

1. Bring a large pot of water to a boil. Cook the spaghetti 1 minute less than the package says, then drain, rinse briefly under warm water so it doesn’t clump, and toss with 1 tsp of the sesame oil.
2. Meanwhile, toss the chicken with the cornstarch and 1 tbsp of the soy sauce. In a small bowl, whisk the remaining 3 tbsp soy sauce, the brown sugar, the remaining 1 tsp sesame oil and 2 tbsp water.
3. Heat 1 tbsp of the vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook 2 minutes per side, until browned with no pink inside (165°F / 74°C). Move to a plate.
4. Add the remaining vegetable oil, the coleslaw mix, bell pepper and green onions and stir-fry 2–3 minutes, until just wilted but still crunchy. Add the garlic and ginger and stir for 30 seconds.
5. Add the noodles, chicken and sauce and toss with tongs for 1–2 minutes, until everything is hot and evenly coated. Serve right away.

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