Melissa's Cuisine: Chicken Lo Mein

Monday, February 06, 2012

Chicken Lo Mein

The results are in and the people have spoken! Results from my poll--that is.  The majority of the votes were for healthier foods and main dishes.  Well, you're certainly in luck because I have quite a few recipes to share with you.  As I've mentioned before, Mike and I are eating healthier than ever before and so we have been experimenting with lots of healthy foods, especially main dishes.  As a result, I'll be featuring more healthy main dishes.  My plan right now is to share a main dish on Mondays, healthier snack on Wednesdays, and a sweet treat on Fridays.  I like how I'll have more balance, plus a better posting schedule.  I hope you'll enjoy it as well.

Mike and I really enjoyed this Chicken Lo Mein.  Unfortunately, it doesn't sound like I'll be able to enjoy it again.  You see, the morning that I made this dish, I made the chicken marinade before work.  Then I headed to have a nutritional analysis done by muscle testing.  (I've been dealing with having less energy than usual and feeling tired, so we're trying to get my vitamins balanced.) Apparently I showed that I now have a soy intolerance so I was told to stay away from soy products.  I was told to go ahead and eat the meal I had prepared, but watch for any side effects.  Sure enough, I got a horrible stomach ache and stomach cramps.  No more soy for me.  On that note you know how many foods contain soy?  It's certainly more than I thought!

Now that you know that random knowledge about me, I really do recommend that you try this dish, it was delicious!
Chicken Lo Mein

Serves 6

You will need:
16 ounces whole-wheat spaghetti
1/4 cup reduced-sodium soy sauce
1 tablespoon plus 1 tsp. cornstarch
2 teaspoons sugar
2 tablespoons rice vinegar
1 cup low-sodium chicken broth
2 chicken breasts, cut into thin strips (could also use 2 lean pork chops)
2 teaspoons canola oil
4 cups thinly sliced cabbage (from about 1/2 head)
1 medium carrot, grated
1 cup snow peas
Salt and pepper

1. Cook spaghetti noodles as directed on package.  Drain.

2. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth. Add chicken and toss to coat. Set aside to marinate for 10 minutes at room temperature.

3. Warm oil in a large skillet over medium-high heat. Add chicken and marinade; stir-fry until meat is no longer pink, about 3 minutes.

4.  Add cabbage and stir-fry until just wilted, about 2 minutes.

5.  Stir in carrot and snow peas; cook, stirring gently, until snow peas are slightly softened yet firm, about 2 minutes.

6.  Stir in noodles and toss to coat with sauce and warm through, about 1 minute. Season with salt and pepper.

Nutrition facts per serving (based on original recipe using pork): 315 calories, 3g fat, 31mg cholesterol, 6g fiber, 23g protein, 51g carbohydrates, 1,210mg sodium

Source:  All You


  1. Ooh, looks so good! Must try this. Hugs and blessings, Cindy

  2. Come share this fabulous recipe at my Famous Linkz Party!!

  3. Love Chicken Lo Mein! Thanks for sharing your recipe! I shared it on my FB page today!

  4. Deeeeeeelicious! I'll definitely be giving this a try. I adore lo mein.

    I'm sorry to hear of your intolerance, but I'm glad it was at least discovered.

  5. This looks so good I found you on love your blog.
    Check out mine if you get time

    Have a great day.


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