Chicken and Cabbage Lo Mein

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

Serves: 4 People

Print

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

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!