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Nutrition Facts
Serving Size 1 (398g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 can water chestnuts
Calories 384
Calories from Fat 40		(10%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 1145mg		47%
Potassium 615mg		17%
Total Carbohydrate 53.5g		17%
	Dietary Fiber 3.8g	15%
	Sugars 5.2g
Protein 29.5g		58%
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Chinese Take In

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Chicken Lo Mein

Recipe #16570 | 50 min | 30 min prep | add private note

⁽⁷⁰⁾ RATE IT NOW Print Recipe

By: Manda
Jan 2, 2002

This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!

SERVES 4 (change servings and units)

Ingredients

2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long,thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onions, chopped
1/2 can water chestnut, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Directions

1
Dissolve broth granules in boiling water in small saucepan.
2
Pour 1/2 cup broth mixture into large skillet.
3
Let remaining liquid in saucepan cool.
4
Bring mixture in skillet to boiling.
5
Add chicken and simmer 5 minutes, until no longer pink in center.
6
Remove chicken with slotted spoon to platter.
7
Pour off liquid from skillet.
8
Stir wine, soy, and cornstarch in small bowl until smooth.
9
Stir into remaining cooled broth in saucepan.
10
Heat oil in same skillet over medium-high heat.
11
Add garlic and ginger; cook 30 seconds, stirring.
12
Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
13
Add chicken and pasta; toss 2 minutes until heated through.
14
Stir cornstarch mixture in saucepan; add to skillet.
15
Cook 2-3 minutes, stirring, until slightly thickened.
16
Top with additional sliced green onion if desired.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Vegetables
Main Ingredient > Meat > Poultry > Chicken
Main Ingredient > Pasta, Rice & Grains > Pasta
Cuisine > Asian > Eastern > Chinese
Preparation > Time to Make > < 60 mins
Preparation > Technique > Stir-fry

Featured Reviews for This Recipe

From: *Bellinda*

On Oct 20, 2009

This was easy and so much better and fresher tasting than take out. I used chicken thighs and chicken stock.

0 people found this review helpful

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From: Chef #1419289

On Oct 19, 2009

The recipe was ok, but was not what I was looking for. It didn't taste very asian to me at all. I used all the original ingredients with the addition of some baby corn and mushrooms. For the dry white wine I chose a sherry. I didn't give it less than three because of the variability of taste using different wines, however I'm still on a quest for that great Lo Mein recipe.

0 people found this review helpful

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From: T-Mac McGrath

On Mar 15, 2003

Get up from your computer and go in your kitchen and make this right now! You will thank me when you taste it. This tastes just like my favortite chinese restaurants...except not so overwhelmingly salty. Chicken Lo Mein is a winner I say.

11 people found this review helpful

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From: Carrie

On Mar 12, 2006

Excellent, excellent, excellent is all my husband kept saying. He loves Chinese food and down south we haven't found too many decent ones. I used leftover roast chicken, chinese corn (had no celery) and chinese noodles. Because I didn't have to cook the chicken in the broth, I used the full 2 c. of broth minus 2T or so to reheat the roast chicken. It didn't seem to affect the outcome. Definitely restaurant quality dish! And to Darlene Summer (prev. reviewer) I lived in Marion Ill for 6 yrs. I remember the restaurant you spoke of and we dearly miss "Walt's double decker pizza!" Again, kudos for sharing an excellent recipe. Carrie

9 people found this review helpful

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