Chicken Lo Mein

Chicken Lo Mein is one of my favorite options when I order take out, but I don't get it often and never really thought I could make anything comparable at home.  While making some pasta  for dinner recently, I noticed a recipe for Chicken Lo Mein printed on the back of the Mueller's box.  I hadn't really considered making a homemade version but was excited when I saw how easy it was, so I had to give it a try.  I had a bit of confidence since I had made General Tso's Chicken and Crock Pot Teriyaki Chicken a while ago and they turned out amazing. The original recipe calls for sliced beef and beef broth, but I changed it to chicken.

First I sliced the chicken into thin strips, and heated it in a large skillet until it was fully cooked.

I removed the chicken from the pan, then broke spaghetti into smaller pieces and cooked it in olive oil for a few minutes, until the spaghetti was slightly browned.

After a few minutes, I added the green pepper, onion, chicken bouillon, water, teriyaki sauce and garlic powder.  I let the mixture heat to a boil then covered it.

After 15 minutes, the Chicken Lo Mein was ready.  I stirred the mixture every few minutes while it cooked to prevent the noodles from sticking to the pan.

It turned out amazing!  I never suspected that simply chicken broth and teriyaki sauce made such a great flavor--this really compared to take out lo mein and I am hooked.  Since the recipe used a whole box of pasta, this made enough to last my husband and I several days.  Chicken Lo Mein made a great dinner and an easy lunch with leftovers.  Now I just need to conquer egg rolls!

Chicken Lo Mein Recipe


2 lbs chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 box thin spaghetti, uncooked
1 tablespoon olive oil
1 green pepper, chopped into strips
1/2 cup chopped onion
2 chicken bouillon cubes
4 cups water
1/2 cup teriyaki sauce
1/2 teaspoon garlic powder


Slice chicken into thin strips and season with salt and pepper. Heat in a large skillet until fully cooked; remove from pan. Break spaghetti into pieces about 2 inches long, then place in skillet with heated olive oil and cook for 2-3 minutes, stirring frequently, until pasta is browned. Add green pepper, onion, chicken bouillon, water, teriyaki sauce and garlic powder and stir. Bring to a boil, then cover and cook for 15 minutes, stirring occasionally.

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