Recipe by mandasannie
"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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skinless, boneless chicken breast halves, cut into strips
garlic powder, or to taste
carrots, thinly sliced
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!
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!
Instead of soy sauce I used Bragg Liquid Aminos All Purpose Seasoning and GF noodles. Great healthy recipe.
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.
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
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Lo Mein with Broccoli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 101
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