I feel like the summer just started and here we are approaching Labor Day. I’m looking forward to fall getting here, because then we have some breathing room in the schedule again. As much as I love simple grilled dinners, salads, or cookouts with friends all summer long, I’m ready to be back in jeans and boots and comfy sweaters hovering over pots of soup and pulling roasts out of the oven. Quick and simple dinners have been critical lately. Just because a dinner is quick and simple doesn’t have to mean that it’s boring.
Lo mein is anything but boring. On the rare occasions that we order Chinese takeout anymore, lo mein has always been a huge hit. Using a frozen stir fry vegetable mixture helps to make chicken lo mein a quick weeknight meal. No, it isn’t the same as cutting up all of those vegetables and sauteing them to perfection, but it does mean that we can have lo mein at home faster than we can order it and drive over to the local takeout place. Really, this is marinated cooked chicken stir fried with steamed frozen stir fry vegetable mix, tossed with spaghetti and a tasty sauce. What this lo mein lacks in authenticity, it makes up for with flavor. The ginger is subtle, and there’s just enough heat to keep it interesting.
Quick Chicken Lo Mein
- 8 oz. uncooked spaghetti
- 1 Tbsp. oyster sauce
- 2 Tbsp. reduced-sodium soy sauce
- 1/4 C. chicken broth
- pinch of red pepper flakes
- 2 tsp. sesame oil, divided
- 2 large boneless, skinless chicken breasts (about 8-10 oz. chicken), cut into strips
- salt and pepper
- 1 bag frozen mixed stir fry vegetables (my mixture included broccoli, red peppers, water chestnuts, baby corn, and mushrooms)
Cook the spaghetti according to package directions until al dente, then drain and set aside.
In a small bowl, combine the oyster sauce, soy sauce, chicken broth, and red pepper flakes, then set aside.
Sprinkle the chicken strips with salt and pepper and set aside.
Cook the frozen stir fry vegetables according to package directions and set aside.
Heat a wok or large skillet over high heat.
Add 1 tsp. of the oil, then add the chicken and cook, stirring, until no longer pink in the center.
Remove the chicken from the wok and set aside.
Heat another tsp. of the oil, then add the cooked vegetables, stirring to coat the vegetables with the oil.
Add the chicken back into the wok and stir to combine with the vegetables.
Add the cooked spaghetti to the wok, and stir to combine.
Pour the soy sauce mixture into the wok and stir to thoroughly combine.
Stir until the mixture is heated through, and serve.
Makes 4 servings.
Source: adapted from Iowa Girl Eats