Chicken and Broccoli Lo Mein

This chicken and broccoli lo mein is saucy, savory and high in protein for a balanced dinner everyone will look forward to. Can’t get enough of it!

This Chinese-style noodle, broccoli and chicken combo has been in my head for months… and I can say with full confidence, it did not disappoint. If you’re looking for a new easy dinner, this is it.

It comes together in just a few simple steps. Here’s everything you’ll need and how to make it!

What You’ll Need

Equipment

• Wok
• Large pot

Ingredients

• Olive oil
• Chicken breast
• Onion: White or yellow works.
• Garlic
• Ginger
• Broccoli: I usually use fresh, but frozen works too.
• Lo mein: These Simply Asia Chinese style lo mein noodles are delicious.
• Chicken broth: I use reduced sodium.
• Soy sauce: I use reduced sodium.
• Honey
• Rice vinegar
• Sriracha: Or hot sauce of choice.
• Sesame oil: A little goes a long way! This has so much flavor and perfect for finishing off this dish. Highly recommend.
• Green onion and sesame seeds: To garnish.
• Salt and pepper: To taste.

How To Make It

1. Get some water boiling: Fill a large pot about 1/2 way with water and set on high heat to bring to a boil for the noodles. I like to start on everything else while it’s heating up.
2. Make the sauce: I whisk together the sauce at the start so it’s ready to go. Add chicken broth, soy sauce, honey, rice vinegar, sriracha to a glass measuring cup or bowl and whisk until smooth.
3. Cook the chicken: Cut off any weird pieces on your chicken, then slice into bite sized pieces. Add a little olive oil to the wok, heat on high heat, then add the chicken. Cook, adding salt and pepper to taste, until fully cooked (about 5 minutes). Remove from pan.
4. Cook the veggies: Add diced onion to the same wok (turned down to medium high) and cook until translucent (2-3 minutes). Add garlic, ginger and broccoli and cook for 3-5 minutes.
5. Boil the noodles: The water should be boiling around the point you start cooking the veggies. Add the noodles and cook 1 minute less than it says on package instructions (for me that’s 5 minutes). Stir occasionally. Drain and rinse.
6. Add it all together: Turn wok back up to high heat, add in the cooked chicken, noodles, and pour over the sauce. Cook everything for 1-2 more minutes, then remove from heat. Add sesame oil, a handful of green onions and stir together. Enjoy with more green onion and sesame seeds!

Tips

• Rinse noodles: Make sure to rinse the lo mein after boiling to remove excess starch. I’ve made this before without rinsing and it gets a little bit too starchy/thick.
• Prep: To make this recipe less stressful, I prep everything before I start. Everything is chopped and measured and I whisk together the sauce so it’s ready to go.
• Consistency: This will seem too liquid-y at first, but once you remove from the heat it with thicken up within a few minutes. It’s perfectly saucy and delicious!

To Store

Store leftover chicken and broccoli lo mein in an airtight container in the fridge up to 4 days. Reheat in a hot pan with a splash of chicken broth, or in the microwave.

You’ll Also Love

• Easy cauliflower fried “rice” with chicken
• 20 minute pineapple chicken stir fry
• Healthy egg roll bowl
• Healthy air fryer orange chicken
• Easy crockpot honey garlic chicken

Lastly, if you try this recipe be sure to leave a rating and comment down below! Helps my blog so much and I love to hear from you guys. And don’t forget to tag me on Instagram so I can see what you’re cooking up! ✨

Chicken and Broccoli Lo Mein

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This chicken and broccoli lo mein is saucy, savory and high in protein for a balanced and delicious dinner everyone will look forward to.

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: Chinese

Servings: 5

Calories: 333kcal

Equipment

• Wok
• Large pot

Ingredients

• 8 oz lo mein noodles
• 1/2 tbsp olive oil (8 g)
• 1 lb chicken breast (16 oz) cut into bite sized pieces
• 1/2 small white onion (100 g) diced
• 3-4 cloves garlic minced
• 1 tbsp ginger minced or grated
• 3 cups broccoli (273 g) chopped
• 1 tsp sesame oil (5 g)
• 1 small handful green onion thinly sliced
• more green onion and sesame seeds to garnish

Sauce

• 1/2 cup chicken broth (120 g)
• 1/4 cup low sodium soy sauce (60 g)
• 1 tbsp honey (21 g)
• 1 tbsp rice vinegar (15 g)
• 1 tsp sriracha (7 g) or hot sauce of choice

Instructions

• Whisk together all sauce ingredients in a glass measuring cup or bowl until smooth. Set aside.
• Bring a large pot of water to a boil. Once boiling, cook noodles 1 minute less than package instructions. Drain and rinse well.
• While water is heating up, set wok on high heat, add olive oil and diced chicken. Season with salt and pepper (I do 1 tsp salt, 1/2 tsp pepper) and fully cook (about 5 min). Remove from pan.
• Reduce heat to medium high and add diced onion, cooking until translucent and fragrant (2-3 minutes). Add garlic, ginger and broccoli and cook 3-5 more minutes.
• Bring heat back up to high and add in the cooked chicken, noodles and pour over the sauce. Cook everything for 1-2 more minutes, then remove from heat.
• Finish with sesame oil and handful of green onion, stirring everything together. Serve with more green onion and sesame seeds and enjoy!

Notes

• Noodles: My water is usually boiling around the time I start cooking the onion. This is when I start boiling them so they’re done right when I need to add them.
• Consistency: The sauce might seem too thin at first, but when you take it off the heat it will thicken up within a few minutes. 

Nutrition

Serving: 278g | Calories: 333kcal | Carbohydrates: 44.4g | Protein: 28g | Fat: 5.7g | Fiber: 2.6g

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