Chicken and Cabbage Lo Mein
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 3 boneless (skinless chicken breasts, sliced thinly against the grain)
- 1/2 head green cabbage (cut into long shreds)
- 2 cups matchstick carrots
- 2 cups of broccoli florets
- 1 red bell pepper (stem and seeds removed, and sliced very thin)
- 1/2 onion (sliced thin)
- 3.5 oz. shiitake mushrooms (stem removed and sliced)
- salt and pepper (to taste)
- 1 tbsp. toasted sesame oil
- 2 tbsp. olive oil
- 1 cup chicken broth
- 1 tbsp. toasted sesame seeds
- 1/3 cup coconut aminos
- 1 inch nob of ginger (peeled and grated)
- 1/4 tsp crushed red pepper (or more/less to taste)
- 1 tbsp arrowroot starch
- 2 cloves garlic (finely chopped)
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Preparation
Step 1
Combine all of the sauce ingredients in a bowl and whisk to combine. set aside.
Step 2
In a large skillet or wok, heat 2 tbsp. olive oil and 1 tbsp. sesame oil over medium-high heat.
Step 3
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.
Step 4
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).
Step 5
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.
Step 6
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.
Step 7
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!)
Step 8
Enjoy!
Step 9
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