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  • 2 boneless/skinless Chx breasts (season with some salt, pepper and garlic powder)
  • 6-8 oz package lo mein noodles
  • 1 TBS oil (like EVOO or Sesame)
  • 1/2 teaspoon minced fresh ginger
  • 2 TBS Minced garlic
  • 5 TBS low sodium Soy sauce
  • 1/2 cup beef broth or stock
  • 1/4 cup Dark brown sugar
  • 1 tsp Chili-garlic sauce
  • 4 tsp Cornstarch
  • 1/2 cup Water
  • 1/3 cup green onions chopped and use only the green parts


  • Heat oil in pan and saute chicken breasts for about 10 minutes or until cooked through.remove from pan and let cool. Cut into small pieces once cooled.
  • Prepare lo mein noodles following the directions on the package.
  • Heat a bit more oil in heavy pan over medium heat. Add garlic and ginger, and sauté for a few seconds, being careful the garlic doesn’t burn. Add the soy sauce, broth, sugar, and chili-garlic sauce. Combine the cornstarch with the water in a small bowl and slowly add it into the sauce stirring to combine. Simmer for about 2 minutes or until it thickens. Once the sauce is thick, add the chicken and green onions and simmer for an additional 5 minutes. Spoon cooked lo mein onto a serving plate and top with sauce

Categories: Main Dish 
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