Chicken Lo Mein @ home


March is Spring Break in the Florida Keys. It is the one month we pretty much steer clear of the city as much as possible. Not that the Spring Breakers are destructive but, they are a loud and rowdy bunch:)
My husband and I were craving one of our favorite Chinese Restaurant dishes Chicken Lo Mein so I decided to make it at home; and it didn’t turn out half bad…

Chicken Lo Mein for 4 or More


1 pound chicken breast
(2-3 boneless/skinless chicken

*Washed & Prepped Vegetables:
1 crown of broccoli, cut into bite-sized
2 carrots, cut into thin coins
1 green pepper, cut into thin strips
1 can sliced water chestnuts
*(for convenience substitute two
10 oz. bags of Bird’s Eye
SteamFresh Asian Medley,
microwaved according to package

For Sauce:
2 cups chicken broth
1/2 cup hoisin sauce**
3/4 cup Tamari sauce
1/4 cup brown sugar
1/4 rice vinegar

1 pound thin spaghetti


Cook chicken breasts until able to pull apart into bite-size thick shreds. Set aside. Place sauce ingredients in a medium size pan and put on the stove. Whisk on medium heat until sugar is dissolved and well combined.
Cook spaghetti noodles according to package directions. After they are drained, return to cooking pan.
Stir fry vegetables (except water chestnuts) in a few tbs.of peanut oil until cooked to desired texture. Drain water chestnuts and add to vegetable mix, stir fry a few minutes longer (stir fry Asian Medley lightly). Add chicken shreds.
Pour sauce into the pan with cooked and drained noodles and toss well. Get the sauce completely mixed in with the noodles, add chicken-vegetable mixture and turn on medium heat, gently toss to warm them and to get flavors mixed well and the sauce is the consistency you desire.
**If your like me, I always forget to buy the hoisin sauce, no worries, it’s fairly easy to make a homemade version….

Homemade Housin Sauce

• 4 TBSP Tamari sauce
• 2 TBSP peanut butter
• 1 TBSP honey
• 2 tsp seasoned rice vinegar
• 1 garlic clove, finely minced
• 2 tsp sesame seed oil
• 1 tsp Chinese hot sauce, to desired “heat” 🌶 level
• 1⁄8 tsp black pepper

Whisk all the ingredients together until well blended.

8 thoughts on “Chicken Lo Mein @ home

  1. Love the picture !!! Nice light and shadows.. And how it’s plated up 👌
    Remember how I used to love broccoli ? I still eat it, but just raw now.. My tastes must’ve changed, I used to love it cooked..
    Do you think sugar snap pea pods would go well in this ? And/or cauliflower ?

    Liked by 2 people

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