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
Chicken and broccoli lo mein recipe made with noodles, crisp vegetables, and garlic soy sauce. Perfect for simple homemade Chinese food.
- Total Time: 30 minutes
- Yield: 4 servings 1x
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