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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.
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, give this Chicken and Cabbage Lo Mein a try!
Ingredients
- Boneless, skinless chicken breasts
- Green Cabbage
- Carrots
- Broccoli
- Red Bell Pepper
- White Onion
- Shiitake Mushrooms
- Kosher Salt
- Freshly Ground Black Pepper
- Toasted Sesame Oil
- Extra-Virgin Olive Oil
- Chicken Broth
- Toasted Sesame Seeds
- Coconut Aminos
- Fresh Ginger
- Fresh Red Pepper Flakes
- Arrowroot Starch
- Garlic Cloves
Looking for more recipes like this? Try these Asian-inspired chicken dishes!
Vietnamese-Inspired Chicken and Noodle Bowls
Chopped Asian Chicken Salad with ‘Peanut Dressing’
Spicy Coconut Grilled Chicken Lettuce Wraps
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, shredded
- 2 cups matchstick carrots
- 2 cups broccoli florets
- 1 red bell pepper, stem and seeds removed, and sliced very thin
- 1/2 onion, thinly sliced
- 3.5 ounces shiitake mushrooms, stem removed and sliced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 tablespoon toasted sesame seeds
For the Sauce:
- 1/3 cup coconut aminos
- 1 inch nob of ginger, peeled and grated
- 1/4 teaspoon crushed red pepper flakes plus more to taste
- 1 tablespoon arrowroot starch
- 2 garlic cloves, 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I love this and the Kung Pao Chicken and Chicken and Mushrooms! Can’t miss with these good stir fry dishes.
Thank you, Robin!
Can I sub cornstarch for arrowroot powder? If so, is it an equal amount?
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.