If you’re looking for a quick and easy dinner recipe, try my Easy Chicken Lo Mein! Made with simple ingredients (and absolutely fine with frozen/canned vegetables, too!), this comes together in a flash.
I’m pretty sure quick and easy dinners are always in season – maybe more so now than ever. I figured I’d finally share one of my backpocket meals: Chicken Lo Mein. It’s so quick, so easy and so good!
I make mine with all accessible ingredients (no fancy noodles, just spaghetti!), most of them pantry staples. We always have chicken in the freezer, and you can 100% use frozen vegetables. Canned mushrooms work well in place of fresh, too!
📹 Full Video Instructions
🥣 Step by Step
1 Stir-fry the vegetables, then remove them from the skillet and set aside.
2 Add the chicken to the skillet and cook until browned. Push to the sides of the skillet to make room in the middle.
3 Reduce the heat to low. Add soy sauce to the middle of the skillet, then pour in a chicken broth/cornstarch slurry. Stir very well and simmer until starting to thicken, then toss with the chicken.
4 Add cooked spaghetti or other long noodles to the skillet, along with the cooked vegetables. Toss until heated through and coated in sauce. Serve immediately!
I have made this with a lot of different variations – with frozen pepper and onion blend, with different frozen stir-fry vegetable blends, without the chicken… It always comes out so well, so definitely give this one a try if you’re low on groceries and need to feed your hungry family!
- 2 tablespoons oil
- 8 oz button mushrooms (sliced (see notes for substitutes))
- 2 peppers (sliced (any color works; see notes for substitutes))
- 3 spring onions (sliced (see notes for substitutes))
- 1 pound chicken breast (diced)
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 1/2 cup chicken broth (plus more as needed)
- 8 oz spaghetti (cooked according to package directions (spaghettini, Linguine or Ramen noodles all work, too))
- Cook vegetables: Place 1 tablespoon oil in a large skillet over medium heat. Sauté mushrooms for a couple of minutes, then add the peppers and spring onions and sauté until softened. Remove to a plate and set aside.
- Cook chicken: Add remaining tablespoon of oil to skillet. Increase heat to medium-high, add chicken and cook until browned. Push chicken to sides of skillet to make space in the middle.
- Make sauce: Reduce heat to low. Whisk cornstarch into chicken broth, then pour into middle of skillet together with soy sauce. Stir well and simmer until starting to thicken, adding a few more tablespoons of chicken broth as needed in case sauce gets too thick/gloopy.
- Finish: Add cooked spaghetti to skillet, along with set aside vegetables. Toss well until heated through and coated in sauce. Serve immediately.
Pantry/freezer substitutes for vegetables:
- 4 ounces drained canned sliced mushrooms work well in place of the fresh
- use 3 cups frozen onion and pepper mix in place of the fresh peppers and spring onions
- use 20oz bag of frozen stir-fry vegetables in place of the fresh mushrooms, peppers and spring onions