Chicken and Broccoli Lo Mein Recipe

Updated on June 26th, 2022

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)

Chicken and Broccoli Lo Mein Recipe

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• Author: Bobby
• Total Time: 30 minutes

Ingredients

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• 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)

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Instructions

1. 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.
2. While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and a ¼ cup of cold water. Mix well.
3. 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.
4. 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.