Chicken Lo Mein

3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 438.6
  • Total Fat: 9.0 g
  • Cholesterol: 36.7 mg
  • Sodium: 652.5 mg
  • Total Carbs: 64.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 27.6 g

View full nutritional breakdown of Chicken Lo Mein calories by ingredient
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A healthier version of a Chinese Classic. Adapted from a Rachael Ray recipe. A healthier version of a Chinese Classic. Adapted from a Rachael Ray recipe.
Number of Servings: 6


    2 - 1" slices ginger root (or 1 tsp. ground ginger)
    1 large clove garlic, cut into 4 pieces
    3 Tbs. canola oil, divided
    1 lb. linguine
    1 lb. boneless, skinless chicken breast, cut into bite sized pieces
    1/3 C low-sodium soy sauce, divided
    1/3 C thinly sliced onion
    2 C broccoli florets
    1-1/2 C chopped carrots
    1/2 C sliced red bell pepper
    1/4 C bean sprouts
    1/2 C sliced mushrooms
    1 C snow peas


Start water heating for linguine.

At the same time in your largest skillet or wok, combine ginger, garlic and 2 Tbs. canola oil. Turn on heat to medium and heat until garlic begins to brown. Remove garlic and ginger slices. Add chicken and 2 Tbs. soy sauce. Cook until chicken is browned on all sides.

When water comes to a boil, add linguine and cook according to package direction. Drain, reserving 1 C cooking water

Add onions, carrots and broccoli to wok and cook until carrots start to soften. Add remaining vegetables, tossing to combine. When pasta is done, add to wok along with remaining soy sauce and enough cooking water from pasta to keep noodles separated and form a nice sauce.

Number of Servings: 6

Recipe submitted by SparkPeople user SUETINGE.

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Member Ratings For This Recipe

  • thanks for the recipe. I used left over chicken breast, left over pasta and adapted from there. Thanks again. - 9/26/13

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  • Good
    I made a similar one tonight, also based on Rachel Ray. - 3/2/11

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  • drink lots of water!! - 3/4/10

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  • Good
    Bland and salty, but good base. - 2/27/09

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  • Very Good
    i am making this today - 2/25/09

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