Pin
If I want something cozy and tasty in just thirty minutes, I whip up Chicken Spaghetti Lo Mein. Soft spaghetti mixes with juicy pieces of chicken, crisp veggies, and that awesome, slurpable sauce everyone wants seconds of. This one always hits the spot after a long day and feels special even on a Wednesday.
One day I used spaghetti instead of Chinese noodles and my family raved about how good it turned out. Since then, everyone asks for this dish after a hectic day at work or school.
Tasty Ingredients
- Green onions: Fresh sliced green tips give a pop of color and brightness Use crisp stalks for the garnish
- Salt and pepper: Sprinkle to round everything out and bring the flavors together Use freshly ground black pepper for a little spark
- Cornstarch: This thickens the sauce so it hugs the noodles Mix it completely with cool water first so it’s not lumpy
- Chicken broth: Makes the sauce smooth and easy to coat everything Go for low-salt broth to control your flavors
- Ground ginger: Adds a subtle cozy warmth Fresh ground will up the aroma for sure
- Sugar: Cuts the salt, evens out the taste Use plain white sugar so it disappears into the sauce
- Sesame oil: Drizzle a bit at the end for deep, nutty flavor Pick the dark, toasted kind and don’t overdo it
- Oyster sauce: Brings sweetness and a rich savory boost Get the thick, shiny type with simple ingredients
- Soy sauce: Key for salt and bold flavor Go for natural-brewed for the best bite
- Garlic: Freshly minced for tons of taste Pick a heavy, tight bulb for the most punch
- Mixed vegetables: Any combo works but colorful bell peppers, bright carrots, and crisp broccoli keep it fresh and crunchy
- Vegetable oil: Use a neutral oil with high heat tolerance for stir frying Grab a fresh bottle so your dinner doesn’t taste stale
- Chicken breast: Pick boneless, skinless, and a blush pink color Cut it thin so it cooks up quickly
- Spaghetti: Choose basic spaghetti or thin noodles Wheat ones hold up best for this dish
Easy Step-by-Step
- Finish and Serve:
- Spoon noodles into bowls Top with green onions Eat up while it’s still steaming hot
- Toss with Noodles:
- Drop the drained spaghetti in with the sauce and stir everything together Make sure every bit gets coated Heat just half a minute more
- Thicken the Sauce:
- Give your cornstarch-water mix another stir Pour it over the bubbling dish Stir well so the sauce tightens up and covers every piece
- Bring it All Together:
- Throw the cooked chicken back into your pan Add soy sauce, oyster sauce, sesame oil, sugar, ground ginger, and chicken broth Mix thoroughly and let it bubble away for two minutes
- Sauté the Vegetables:
- Add the last bit of oil to your skillet Turn the heat down a bit Sauté minced garlic just until you smell it (about thirty seconds), then mix in your veggies and cook for a few minutes so they’re bright but not mushy
- Cook the Chicken:
- Heat a large wok or pan over medium-high Drizzle in 1 tablespoon oil and toss in chicken Sizzle with salt and pepper, stirring for five to six minutes until golden brown and no longer pink Put chicken aside and keep it warm
- Prep the Pasta:
- Boil spaghetti in salty water till it’s just cooked Rinse it under cold water so it stops cooking and doesn’t stick Put it to the side for now
Pin
A splash of oyster sauce totally changes the vibe here. Just a spoonful can take your sauce from basic to wow. I always smile remembering when I sent a lunchbox full of leftovers with my kid—she brought it home empty every time.
Keeping it Fresh
Seal up Chicken Spaghetti Lo Mein in a fridge container for up to three days It reheats best with a splash of water in a skillet so it tastes nearly fresh Freezing works too just know the noodles get a bit softer I like it most right after cooking or chilled but not from the freezer
Swap Options
Try tofu if you want to skip meat Or throw in shrimp for a seafood vibe Gluten free tamari and rice noodles will work if wheat’s not your thing No oyster sauce? Mix up some hoisin and soy for a similar deep flavor
How to Serve
You can top with extra green onions or a shake of toasted sesame seeds For a bigger meal, serve it alongside dumplings or crunchy cucumber salad You can also put out chili oil or pickled radish so everyone adds what they like
Where It Comes From
Lo mein is a favorite comfort food in Chinese kitchens and folks everywhere. Swapping spaghetti for the usual noodles shows how these dishes can flex for any home cook. It’s awesome how different food traditions come together like this in your own kitchen.
Common Recipe Questions
- → Can I swap out the spaghetti for another noodle?
Sure! Try lo mein, linguine, or rice noodles if you've got them. They'll all work just fine.
- → What's the best way to keep chicken juicy here?
Slice your chicken nice and thin. Cook it quickly over a medium-high flame and stop when you see some golden color. Don’t let it cook too long.
- → Could I toss in other veggies with this?
Definitely! Throw in mushrooms, snap peas, or even baby corn. Just grab any easy-to-cook veggies you like.
- → I like some heat—how can I make it spicy?
Go for it! Toss in some chili flakes or a squirt of hot sauce when you mix the sauce, and you’ll get that extra kick.
- → Can I skip the chicken for something else?
Yep, tofu or some shrimp work great instead. Just keep an eye on the cooking time so it comes out perfect for your protein.
- → What should I do with leftovers?
Just let them cool fast. Pop everything in a sealed container in the fridge, then reheat gently so you don't dry things out.