I have made a beef and broccoli lo mein for years. We really like it, but I wanted to come up with a chicken version. I thought that a chicken version would be really good.
I tweaked the recipe in order to make it work better for chicken. What I came up with is a recipe my family loves.
I like this recipe because it is a meal in one. You have meat, vegetables, and pasta in one. You don’t need to fix anything else to go with it.
This recipe is a bit long, but it really is not hard. It is pretty easy and can easily be made in 30 minutes or less.
Chicken and Bacon Lo Mein
- 1/2 pound sliced bacon, diced
- 2 boneless skinless chicken breast cut into bite sized pieces
- 2 tablespoons canola oil, divided
- 1 cup broccoli florets, cut into pieces
- 1 cup cauliflower, cut into pieces
- 1 medium carrot, cut into thin 2-inch strips
- 1 small onion, cut into wedges
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1 cup sliced fresh mushrooms
- 1 tablespoon chicken bouillon granules
- 1 cup boiling water
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 3/4 cup cold water
- 1/2 pound thin spaghetti, cooked and drained
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.
Remove chicken and pan juices.
In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.
Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and chicken with pan juices.
Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.