Chicken Spaghetti Lo Mein
This Chicken Spaghetti Lo Mein combines tender pieces of chicken with spaghetti noodles and a variety of colorful vegetables, all tossed in a savory sauce. It's a delightful fusion dish that offers a satisfying taste and texture.
Equipment
- 1 large pot
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 tongs or spatula
Ingredients
- 8 oz spaghetti
- 1 lb boneless, skinless chicken breast, sliced thinly
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- to taste salt and pepper
- for garnish sesame seeds (optional)
Instructions
- Boil water in a large pot and cook the spaghetti according to the package instructions. Drain and set aside.
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes, or until fully cooked, stirring frequently.
- Add the minced garlic to the chicken and sauté for another minute.
- Add the sliced red and green bell peppers, julienned carrot, and broccoli florets to the chicken. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce (if using), and sesame oil. Pour this sauce over the chicken and vegetables, stirring to coat evenly.
- Add the cooked spaghetti to the wok and toss everything together until well combined. Season with salt and pepper to taste.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired.
Notes
Feel free to customize the vegetables based on your preference or what you have on hand.
For a spicier dish, consider adding some crushed red pepper flakes or a dash of hot sauce.
This dish can be made ahead and reheated, but it's best enjoyed fresh for optimum texture.