Chicken and Vegetable Lo Mein

Chicken and Vegetable Lo Mein

This was one of the first dishes that I made when I started to really enjoy cooking and wanted to branch out from the few recipes I made over and over.  My mom had actually purchased the cookbook it came from as a Christmas gift for my sister.  But since she barely ever cooks and said she would never use the book, it was immediately re-gifted to me.  Thanks guys : )

Chicken and Vegetable Lo Mein

This has quickly turned into one of my favorite go-to recipes when I’m pressed for time but still want a delicious homemade dinner.  You can throw the whole thing together in less than 30 minutes (especially if you cook the chicken in advance).  Huge win in my opinion.

My favorite part of this dish is all the vegetables – I sometimes add extra if I have any leftover in the fridge.  And the peanuts give a nice crunch – we usually add extra of those as well when serving.

Yield: 4 to 6 servings

Chicken and Vegetable Lo Mein

Recipe for chicken and vegetable lo mein. This veggie-packed dinner comes together in under 30 minutes! With a delicious orange marmalade sauce!

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Ingredients:

For the lo mein:

  • 12 ounces uncooked spaghetti or angel hair pasta
  • 1 tablespoon olive oil
  • 1 bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cup shredded carrots
  • 1 bag fresh stir-fry veggie mix (12-14 ounces)
  • 1 ½ cups cooked cubed chicken
  • ½ cup dry roasted peanuts

For the sauce:

  • 1 cup chicken broth (we use low sodium)
  • ⅓ cup orange marmalade
  • ¼ cup soy sauce (we use low sodium)
  • 3 cloves garlic, minced
  • 1 tablespoon ginger root, minced
  • 2 tablespoons cornstarch

Directions:

  1. In a medium saucepan, bring water to a boil. Cook the pasta according to the package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium high heat. Add in the pepper, red onion, carrots and stir-fry veggie mix. Cook until the vegetables are crisp tender, stirring occasionally, about 5-6 minutes.
  3. While the veggies are cooking, whisk together the chicken broth, marmalade, soy sauce, garlic, ginger root and cornstarch in a small bowl. Set aside.
  4. When the veggies are ready, mix in the chicken chunks. Move the veggie/chicken mixture to the sides of the skillet (creating a well in the center of the pan). Pour in the sauce. Bring the sauce to a boil over medium high heat. Once boiling, mix the veggies/chicken with the sauce so evenly coated. Turn off the heat. Add the drained pasta and peanuts directly to the skillet. Toss so that everything is well combined. Serve immediately.