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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.
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
Ingredients
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
Instructions
- 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.
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.
Glad you loved it, Leigh!
I love this recipe! It’s become such a staple. There’s so much nourishing flavor
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!!
When is the best time to add the chicken back in? Right before you add the chicken broth and sauce?
yes!! sorry for that error, i made the edit 😉
do you think this would taste totally different if i used purple cabbage?
thanks
carole
I love purple cabbage but it has a more bitter flavor to it, so I think it would taste very different.