Chicken Lo Mein with Broccoli Recipe -
Chicken Lo Mein with Broccoli Recipe
  • READY IN hrs

Chicken Lo Mein with Broccoli

Recipe by  

"We started out making a chicken stir-fry and ended up with our very own delicious version of chicken lo mein! If you like Mongolian grill restaurants, then try this!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    1 hr 45 mins


  1. Combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. Coat chicken with marinade, squeeze out excess air, and seal bag. Refrigerate for 1 to 1 1/2 hours.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  3. Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. Stir in onion, celery, carrots, and broccoli. Add 1 tablespoon vegetable oil, if needed. Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
  4. Stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2013

This looks like an amazing, easy lo mein - lo mein is not a saucy recipe, it is more of a side dish. I bet the basic recipe could be altered to add any type of protein in it - definitely a keeper!

Most Helpful Critical Review
Feb 04, 2013

I think there's a typo. 3 tbsp cornstarch will NEVER dissolve into 2 tbsp of soy sauce. I added more soy, plus some olive oil and sesame seed oil just to get the hard as a rock mixture to dissolve. We all missed sauce--there was no sauce over the spaghetti, which could be considered a crime in my house. I say, personally--quadruple (or more) the sauce, follow directions and just before adding the noodles, dump the marinade into the fry pan, cook for a few minutes, THEN toss your spaghetti. Voilà...sauce. I made this on Sunday, bagged everything and finished it on Monday without issue--great for a make ahead and finish off meal! Thanks!

Feb 17, 2013

Instead of soy sauce I used Bragg Liquid Aminos All Purpose Seasoning and GF noodles. Great healthy recipe.

Mar 01, 2013

This is indeed a very adaptable recipe. I followed other reviewers' advice and did not use the water, and cut down the chicken broth to one cup. I also added a little of almost every Asian sauce, including hoisin and oyster, and I simmered it somewhere between five to ten minutes. The result was pretty thick, with enough sauce that I made extra noodles to mix in. But it tasted pretty good! It's a good recipe in that you can use whatever vegetables you like and change the sauce up too, depending on what consistency you prefer.

Feb 22, 2013

I have never made lo mein. Was so happy to find this was a very easy recipe, tasted good and I had everything in the house. I didn't have quite enough celery so added very thin cabbage slices and it was still great! Will make it again! Thank you, Cookie Gram Dorothy

Feb 19, 2013

Very good, not buried in sauce. I think next time I will put the onions in little later than the rest of the veggies so they don't get so soft.

Aug 20, 2014

Very good and couldn't be easier. I threw in what veggies I had in the fridge along with some smallish packages of beef and chicken I had in the freezer. Kids loved the sauce this one is a total keeper for us.

Oct 20, 2013

This dish turned out well after a few tweaks. I used minced garlic instead of the powder and added a splash of sesame oil to the marinade. I only added 1-1/2 TBSP of corn starch after reading the reviews. Once the chicken was no longer pink, I removed it and kept it warm. After the veggies were soft, I added about 8 oz of chicken broth, plus 1-1/2 TBSP corn starch to some cold broth. I stirred it until smooth, and then threw it in when I added the chicken and noodles back in, which made a nice sauce that wasn't too thick. I took the chicken out when it was no longer pink and held it out until the veggies were soft. I used Lo Mein noodles from the store. They were ok but not as good as what I get when ordering out. I'll try spaghetti next time. My whole family liked this. My son is the pickiest and he ate it. I'll save this one and use it again.


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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