Chinese chicken and broccoli are amazing as it is but when you add linguini into the mixture it’s even better! If you are not familiar with Lo Mein it is a Chinese noodles dish consisting of usually meat and vegetables. This is another one of my favorite items to get at the Chinese buffet. The chicken in this recipe is stir-fried and the sauce consists of ingredients such as soy sauce, oyster sauce, cornstarch, and water. This dish gets a little heat from crushed red pepper flakes, you can add as much as you want depending on how spicy you want it. This goes great both as a one-dish meal or could be served as a side dish with your favorite Chinese food. Enjoy.
(Makes 4 Servings)
PrintChicken and Broccoli Lo Mein Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 6 ounces linguini
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 teaspoon cornstarch
- ½ cup water (divided)
- 2 tablespoons vegetable oil (divided)
- 1lb boneless skinless chicken breasts (cut into thin strips)
- 12 ounces broccoli florets
- 4 green onions (chopped)
- 2 garlic cloves (minced)
- Crushed red pepper flakes (for sprinkling)
Instructions
- Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.
- While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and a ¼ cup of cold water. Mix well.
- Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate. Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.
- Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes). Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.
lisancentraltx
Wednesday 13th of February 2013
Bobby - this is an exceptional recipe. The handling of the noodles, drain, rinse, and coat with sesame oil is the secret that everyone searches for when making perfect Lo Mein. I have made this recipe repeatedly, adding different veggies and meat/seafood, but always the same method and seasoning and it is MAGNIFICENT!
Carol
Sunday 6th of January 2013
Made this for my kids tonight. I tweaked it a bit for their taste. For example, no broccoli or pepper flakes. They must have enjoyed it because three teenage boys ate a WHOLE box of linguini!!
Robin @ Mom Foodie
Wednesday 3rd of October 2012
I know everyone doesn't have it in their kitchen, but I would think a tiny bit of truffle oil along with some extra soy sauce and some brown sugar would have a similar taste to oyster sauce. At least it would be a seafood free way to get around it, if allergies are an issue.
Deborah
Wednesday 26th of September 2012
Thanks to both you, Bobby, and Sami. Appreciate it much.
Sami
Wednesday 26th of September 2012
I usually add teriyaki sauce mixed with soy sauce and gives really good taste! Love your blog, tried lots of your recipes and were a success!! Thank you