One-Pot Chicken Lo Mein

Prep 60 min
Total 60 min
Servings 6

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Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes. Recipe by Tablespoon.com.

Ingredients

1/4 cup vegetable oil
1 1/4 lb (625 g) boneless skinless chicken thighs, cut in 1-inch cubes
1/4 teaspoon salt
8 oz (250 g) white mushrooms, thinly sliced
6 green onions, thinly sliced on the bias, whites and greens separated
1 carton (900 mL) reduced sodium chicken broth (about 4 cups)
1 cup coarsely shredded carrots
1 cup shredded red cabbage
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teaspoon ground ginger
8 oz (250 g) uncooked spaghetti, broken in half

Steps

1

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in centre. Using slotted spoon, transfer to medium bowl; set aside.
2

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
3

Top with green onion greens.