This one-pot chicken lo mein recipe is loaded with veggies and is lower in carbohydrates. Always look for low sodium soy sauce to reduce your sodium intake.
2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
12 ounces boneless, skinless chicken breast, cut into 1/4-inch slices
8 ounces lo mein noodles
1 teaspoon chile-garlic sauce
3 tablespoons vegetable oil, divided
5 ounces mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage (1/2 head)
¾ cup unsalted chicken broth
1 teaspoon cornstarch
Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine. Makes four servings.
Serving Size: 2 Cups Per Serving: 414 calories; protein 26.1g; carbohydrates 26.6g; dietary fiber 5g; sugars 17.5g; fat 23.4g; saturated fat 3.4g; cholesterol 64.5mg; vitamin a iu 3126.5IU; vitamin c 94.6mg; folate 111.6mcg; calcium 101.4mg; iron 2.8mg; magnesium 54.2mg; potassium 768.5mg; sodium 551.7mg
Printable recipe available at: https://www.eatingwell.com/recipe/267229/cabbage-lo-mein/