Chicken and Vegetable Lo Mein

Name: Chicken and Vegetable Lo Mein
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Chinese
Ingredients: 6 oz uncooked spaghetti (from 16-oz box); 1/3 cup Annie’s™ organic Asian sesame dressing; 3 tablespoons soy sauce; 2 teaspoons grated fresh gingerroot; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon vegetable oil; 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces; 1/4 teaspoon salt; 1 large red bell pepper, cut into bite-size strips (1 cup); 1 package (6 oz) fresh snow peas, ends trimmed; 1 package (10 oz) matchstick carrots; 9 small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)

7 Ratings

7 Reviews

Kitchen Tested

Prep 40 min
Total 40 min
Servings 6

We went heavy on the fresh vegetables and easier on the pasta in this lightened-up take on chicken lo mein. It’s seasoned with sesame dressing, soy sauce, fresh gingerroot and a touch of crushed red pepper, making it an exciting dish the whole family will love.

By Betty Crocker Kitchens

Updated November 6, 2017

Ingredients

6 oz uncooked spaghetti (from 16-oz box)
1/3 cup Annie’s™ organic Asian sesame dressing
3 tablespoons soy sauce
2 teaspoons grated fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon salt
1 large red bell pepper, cut into bite-size strips (1 cup)
1 package (6 oz) fresh snow peas, ends trimmed
1 package (10 oz) matchstick carrots
9 small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)

Steps

1

Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
2

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
3

Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
4

Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.

Whole wheat spaghetti may be substituted for the regular spaghetti in this recipe.
Serve with Sriracha sauce for more heat.

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 870mg; 36%

Potassium: 560mg; 16%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 5g; 19%

Sugars: 7g

Protein: 27g

% Daily Value*:

Vitamin A: 190%; 190%

Vitamin C: 50%; 50%

Calcium: 6%; 6%

Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;