Ingredients
8 oz spaghetti or thin spaghetti
1 lb chicken breast, thinly sliced
2 cups shredded cabbage or coleslaw mix
1 large carrot, julienned
3 cloves garlic, minced
1/4 cup soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons vegetable oil
Green onions for garnish
Instructions
Step 1: Boil a large pot of salted water and cook the spaghetti according to package instructions until just al dente. Drain and set aside.
Step 2: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and brown sugar to create the chicken spaghetti lo mein sauce.
Step 3: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and fully cooked through (about 5-6 minutes). Remove chicken from the pan.
Step 4: Add the remaining tablespoon of oil to the same pan. Stir in the garlic, carrots, and cabbage. Sauté for 2-3 minutes until the vegetables are slightly softened but still crisp.
Step 5: Add the cooked spaghetti and the cooked chicken back into the skillet with the vegetables.
Step 6: Pour the prepared sauce over the mixture and toss everything together for 2 minutes over high heat until the chicken spaghetti lo mein is evenly coated and steaming hot.
Step 7: Garnish with sliced green onions and serve immediately.
Notes
To prevent the spaghetti from sticking after draining, toss it with a tiny drop of oil if you aren’t ready to stir-fry immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 415 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 65 mg
Keywords: chicken spaghetti lo mein, easy dinner, spaghetti hack, asian fusion, 20 minute meal
