One-Pot Chicken Lo Mein
by Amber Gray //
April 30, 2015 
One Pot Wonders are all the rage, and for good reason! What’s easier than throwing everything into a pot (no need to cook the pasta!) and having dinner ready in 20 minutes with little to no work? This recipe for chicken lo mein will have you skipping on take-out and opting for a family-friendly, home-cooked meal instead.
One-Pot Chicken Lo Mein
Yield:
8
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients
- 1/2 pound boneless chicken breast, cut into small strips
- 1 (16oz.) box whole wheat linguini
- 8 ounces matchstick carrots
- 1 medium red bell pepper, julienned
- 8 ounces sliced mushrooms
- 4 green onions, sliced into 1-inch strips
- 4 cloves garlic, minced
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon corn starch
- 2 tablespoons sugar
- 1 quart low-sodium chicken broth
- 2 tablespoons olive oil
Instructions
- Add chicken and pasta, then carrots, bell pepper, mushrooms, onions, garlic, soy sauce, cornstarch, sugar, broth and oil to large stockpot. Cover, bring to a rolling boil over high heat and stir. Reduce heat to medium-low and cook, covered, 15 minutes, stirring occasionally, or until most of the liquid is gone and the chicken is cooked through.
- Remove from heat, uncover and let sit 5 minutes before serving.
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 369Total Fat: 8.84gSodium: 452mgCarbohydrates: 55.88gFiber: 4.02gSugar: 7.25gProtein: 14.58g
1/2 lb of chicken is not nearly enough for something that feeds 8 people. I did 1 1/2 lbs.
Seems like flawed instructions. After it boils it reduced to medium, low, etc to cook for 15 minutes? There was not enough liquid to cover the veggies or for the noodles to absorb. Very heavy on the soy flavor.
Hi Susan,
We tested the recipe several times and never had an issue with the amount of liquid. Make sure to use a whole carton of broth (1 quart or 32 oz.). Once the liquid is boiling, reduce the heat, cover and let simmer. If you let it boil too long without a lid you’ll lose a good amount of the liquid. If the soy flavor it too strong for your taste, feel free to reduce the amount of soy sauce in the recipe.
I found that one 32oz carton of chicken broth was not enough liquid for 16 oz of noodles. I had to add another carton of broth. I think 8 oz of noodles would have been perfect for the quantity of other ingredients. Also, next time, I think once it comes to a rolling boil, I will reduce to simmer for 15 min with the lid on. My noodles were mushy this first go around. I always use already cooked chicken for recipies like this one.