This chicken and broccoli lo mein recipe is one of those dishes that feels like comfort food in every bite. Juicy chicken strips are stir-fried with crisp broccoli, then tossed together with noodles in a savory sauce made from soy and oyster sauce. Sesame oil gives the noodles a rich aroma, while a sprinkle of red pepper flakes adds just enough spice. It’s a quick and flavorful recipe that tastes just like your favorite Chinese buffet but made right at home.
Why this recipe works
- Balanced flavors: The blend of soy sauce, oyster sauce, and sesame oil creates a savory sauce that clings perfectly to the noodles and chicken.
- Tender chicken: Thin strips of chicken cook quickly, keeping them juicy and ensuring they soak up the bold flavors of the sauce.
- Crisp vegetables: Fresh broccoli brings crunch and color, making the dish more vibrant and providing a healthy balance to the rich noodles.
- Noodle base: Linguini works wonderfully in this dish, giving it a satisfying chew while carrying the sauce in every strand.
- Customizable heat: Red pepper flakes let you control the spice level, so it’s just right whether you enjoy mild or fiery food.
Serving suggestions
- Classic pairing: Serve this chicken and broccoli lo mein recipe with crispy egg rolls or steamed dumplings for a restaurant-style dinner at home.
- Lighter side: Add a cucumber salad or Asian slaw on the side to bring freshness and balance to the savory noodles.
- Family meal: Double the recipe and serve family-style in a big bowl so everyone can help themselves at the table.
- Lunch option: Store leftovers in containers for quick, reheatable lunches that taste just as good the next day.
- Buffet spread: Pair with sweet and sour chicken, fried rice, or beef with broccoli to create your own homemade Chinese buffet night.
Chicken and broccoli lo mein recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Chicken and broccoli lo mein recipe made with noodles, crisp vegetables, and garlic soy sauce. Perfect for simple homemade Chinese food.
Ingredients
Units
Scale
- 6 ounces linguini
- 2 tablespoons sesame oil
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 2 teaspoon cornstarch
- 1/2 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.
Nutrition
- Serving Size:
- Calories: 469
- Sugar: 3.5 g
- Sodium: 778.3 mg
- Fat: 17.7 g
- Carbohydrates: 42.8 g
- Protein: 34.8 g
- Cholesterol: 82.7 mg