Healthier Chicken Lo Mein Recipe

Looking for an easy Healthier Chicken Lo Mein recipe? Learn how to make Healthier Chicken Lo Mein using healthy ingredients.


Submitted by whirringblender

Makes 6 servings



Cobbled together from a few recipes in America's Test Kitchen Healthy Family Cookbook. Play around with your measurements to suit your tastes. NOTE: the original recipe calls for 1/4 tsp Five-Spice powder, which I recommend if you can get.

Recipe Ingredients for Healthier Chicken Lo Mein

4 1/2 tbsp low-sodium soy sauce
3 serving Oyster Flavored Sauce
3 tbsp hoisin sauce
1 1/2 tbsp toasted sesame oil
1/8 tsp star anise, ground
1/8 tsp ground cinnamon
1/8 tsp ground coriander
1 lb boneless skinless chicken breast
3/4 cup low-sodium chicken broth
1 1/2 tsp cornstarch
12 oz whole wheat spaghetti (brushed clean, stemmed, and halved)
4 1/2 tsp canola oil
3 about 6 tbsp, could also be Chinese rice cooking wine or dry she sake
3 scallions, sliced thin
1 red bell pepper, cut into matchsticks
1 lb napa cabbage (about 1/2 a head), sliced crosswise about 1/2 inch thick
1 tbsp ginger, grated (fresh)
3 garlic cloves, minced
1 tsp sriracha

Recipe Directions for Healthier Chicken Lo Mein

  1. Mix the soy sauce, oyster-flavored sauce, sesame oil, and spices together in a bowl. Measure 1/4 cup of the mixture into a separate bowl, stir in chicken, cover, and refrigerate for 30-60 minutes. Whisk the broth and cornstarch into the remaining soy sauce mixture.

  2. Bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain the noodles and leave in the colander.

  3. Meanwhile, heat 1 1/2 tsp of the canola oil in a large Dutch oven over high heat until just smoking. Add half of the chicken, break up any clumps, and cook until lightly browned but not fully cooked, about 3 minutes. Stir in 3 tbsp of the wine and cook until the liquid is nearly evaporated, about 1 minute. Transfer to a bowl.

  4. Repeat with 1 1/2 tsp more canola oil, remaining chicken, and remaining 3 tbsp wine; transfer to the bowl.

  5. Wipe the pot dry with paper towels. Add the remaining 1 1/2 tsp oil and heat over high heat until shimmering. Add the cabbage and bell pepper and cook until the cabbage is wilted, about 2 minutes. Stir in the scallions, ginger, and garlic, and cook until fragrant, about 30 seconds.

  6. Rewhisk the soy sauce-cornstarch mixture to combine, then stir into the pot. Stir in the cooked chicken, with any accumulated juice. Bring to a simmer and cook until the sauce has thickened slightly and the chicken is heated through (about 1 minute). Add the cooked pasta and sriracha and toss until combined and hot. Serve.

Categories

Chicken, Pasta, Vegetables, Main Dish, Asian, Boil, Marinade, Simmer

Nutrition Facts
Serving Size 317.9g
Amount Per Serving
Calories
296
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
44mg
15%
Sodium
1263mg
53%
Potassium
310mg
9%
Total Carbohydrates
28.1g
9%
Dietary Fiber
4.3g
17%
Sugars
7.8g
Protein
23.9g
Vitamin A 82% Vitamin C 103%
Calcium 12% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement