This post may contain affiliate links. Please read our disclosure policy.

Lo Mein is a delicious Chinese dish typically using noodles, an assortment of veggies, and some type of protein. I am sure all of you have eaten and loved Lo Mein at some point in your life, it’s just one of those dishes that everyone LOVES. I am a huge fan of sautéed cabbage so I thought it would be fun to cut the noodles and double up on the cabbage for a nutritious and lean weeknight Chicken and Cabbage Lo Mein-Inspired meal. 

Chicken and Cabbage Lo Mein

This dish is filled with tons of veggies and lots of flavors and is a quick and easy 30-minute meal. If you are looking for a simple, healthy dinner — definitely give this Chicken and Cabbage Lo Mein a try! 

Chicken and Cabbage Lo Mein
5 from 3 votes

Chicken and Cabbage Lo Mein

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 People


For the Lo Mein:

  • 3 boneless skinless chicken breasts, sliced thinly against the grain
  • 1/2 head green cabbage cut into long shreds
  • 2 cups matchstick carrots
  • 2 cups of broccoli florets
  • 1 red bell pepper stem and seeds removed, and sliced very thin
  • 1/2 onion sliced thin
  • 3.5 oz. shiitake mushrooms stem removed and sliced
  • salt and pepper to taste
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. olive oil
  • 1 cup chicken broth
  • 1 tbsp. toasted sesame seeds

For the Sauce:

  • 1/3 cup coconut aminos
  • 1 inch nob of ginger peeled and grated
  • 1/4 tsp crushed red pepper or more/less to taste
  • 1 tbsp arrowroot starch
  • 2 cloves garlic finely chopped


  • Combine all of the sauce ingredients in a bowl and whisk to combine. set aside.
  • In a large skillet or wok, heat 2 tbsp. olive oil and 1 tbsp. sesame oil over medium-high heat.
  • Season the chicken with salt and pepper, and sear on both sides in the oil until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer the cooked chicken onto a plate and set aside.
  • Add the bell pepper, onion and broccoli to the skillet and saute for 4 minutes (if for some reason your skillet is looking dry after cooking your chicken, add 1 more tbsp. of olive oil).
  • Add in the cabbage, carrots, and mushrooms into the skillet. Season with a little salt and pepper and toss until veggie mixture is evenly combined, sauté cabbage until it slightly wilts, about 3 minutes.
  • Pour in chicken broth and whisk the sauce once more and add the sauce. Toss until cabbage are fully coated and let cook until sauce thickens, about 4 more minutes.
  • Add chicken back into the dish, the toasted sesame seeds, salt and pepper to taste, and more crushed red pepper if you want it spicier (like me!)
  • Enjoy!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Made this last night and loved it. Thought I’d miss having rice or noodles with it but I didn’t at all. It was even better today for lunch.

  2. 5 stars
    This was excellent! Completely forgot to get broccoli 🤦🏻‍♀️so added in a little extra carrots and cabbage. Still delicious!! Left off the red pepper as my 4yo & 6yo were eating with us (added after!). Served the kiddos portions with some rice noodles and they both went back for seconds. Great meal! Will definitely make again!!