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Spaghetti strands wrapped around juicy chicken pieces and fresh veggies in a rich sauce that turns basic ingredients into a must-have dish. This Chicken Spaghetti Lo Mein brings the real taste of takeout straight to your home with hardly any work, making a filling meal that's both familiar and exciting.
I've tried making tons of Asian dishes at home, and this lo mein has become what my family asks for most. Even my husband, who always gets lo mein when we order out, now likes my version better, saying you just can't beat fresh veggies and perfectly done noodles.
Must-Have Tools
- Spaghetti Noodles: Plain spaghetti works amazingly well and soaks up all that good sauce.
- Chicken Breast: Look for thick, even pieces to make sure they cook up nice and tender.
- Bell Peppers: Go for the brightest ones to add color and a touch of sweetness.
- Soy Sauce: Pick the low-sodium kind so your dish doesn't get too salty.
- Hoisin Sauce: This rich, flavorful sauce gives you that special sweet-savory combo.
Making Amazing Lo Mein
- Noodle Know-How:
- Cook your spaghetti until it's just firm, then cool it right away under cold water. This way, your noodles won't turn mushy when you mix them with hot sauce.
- Chicken Tips:
- Cut your chicken into skinny, same-sized strips that'll cook fast and evenly. Add a little salt and pepper before cooking to build up those flavors throughout your dish.
- Veggie Tricks:
- Cut all your veggies the same size so they finish cooking at the same time. You want them to stay a bit crunchy but soft enough to blend with everything else.
- Sauce Secrets:
- Mix all your sauce stuff together before it goes in the pan so the flavors can mix properly. Soy sauce, hoisin, and a bit of sesame oil work together to give you that real lo mein taste.
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When I first tried making this, I wanted to copy my grandma's version that she learned while she lived in Hong Kong. She always quickly browned the garlic first, saying it lets out all the good smells that make the dish so special.
Tasty Side Dishes
This colorful lo mein tastes great with crunchy veggie spring rolls and a cool cucumber salad with rice vinegar and sesame oil drizzled on top. Want to go all out? Add some steamed dumplings on the side.
Mix It Up
Switch things around by using shrimp instead of chicken, or go vegetarian with chunky mushrooms and extra veggies. If you like it hot, splash in some sriracha or chili oil to give your sauce a kick.
Keeping Leftovers Fresh
Put any extra lo mein in a sealed container and it'll last up to three days. When you warm it up, add a little water or chicken broth to bring the sauce back to life and keep it from drying out.
I've made this dish so many times for family dinners and potlucks, and I've realized what makes Chicken Spaghetti Lo Mein so wonderful is how flexible it is. Whether you stick to the recipe or throw in whatever veggies you've got in the fridge, you'll end up with a comforting meal that brings everyone to the table.
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Frequently Asked Questions
- → Can I use different noodles or pasta?
- Of course! Lo mein noodles, linguine, or even fettuccine are all good swaps.
- → What can I use instead of oyster sauce?
- Hoisin with a splash of Worcestershire, or a bit more soy sauce sweetened with sugar, works well.
- → Is this good for meal prep?
- Absolutely! Store it in the fridge for up to 4 days and reheat with a little water in a pan.
- → Which veggies go best?
- Carrots, snow peas, broccoli, mushrooms, or bell peppers are all great options. Just use what you've got!
- → Can I make it gluten-free?
- Sure thing! Use gluten-free pasta and switch soy sauce with tamari.