Sweet And Spicy Chicken Lo Mein Recipe

The sweet and spicy chicken lo mein is cooked with chinese noodles with chicken breasts. Prepared with a sauce of soy sauce and molasses with rice wine vinegar, the noodles are toosed with vegetables like ginger root, onions, red pepper and snow peas with cilantro for a fresh and spicy taste.


Health IndexAverageServings6


 Linguine/Chinese noodles1 Pound (500 gram)
 Chicken breast boneless skinless1 Pound, thinly sliced
 Soy sauce15 Milliliter (1 tablespoon)
 Cornstarch15 Milliliter (1 tablespoon)
For sauce
 Homemade chicken stock/Water250 Milliliter
 Rice vinegar75 Milliliter (1/3 cup)
 Soy sauce45 Milliliter (3 tablespoon)
 Rice wine25 Milliliter (2 tablespoon)
 Brown sugar45 Milliliter (3 tablespoon)
 Molasses25 Milliliter (2 tablespoon)
 Sesame oil15 Milliliter (1 tablespoon)
For cooking
 Vegetable oil15 Milliliter (1 tablespoon)
 Garlic3 Clove (15 gm), finely chopped
 Chopped ginger root15 Milliliter (1 tablespoon, fresh)
 Green onions5 , chopped
 Hot chili paste1 Teaspoon
 Leek/Small onion1 , trimmed and thinly sliced
 Carrot1 , grated
 Sweet red pepper1 , thinly sliced
 Snow peas1⁄4 Pound, sliced (125 gram)
 Chopped fresh cilantro50 Milliliter (1/4 cup)

Nutrition Facts

Serving size

Calories 465 Calories from Fat 60

% Daily Value*

Total Fat 8 g11.8%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 67.3 mg

Sodium 720.1 mg30%

Total Carbohydrates 67 g22.5%

Dietary Fiber 4.3 g17.3%

Sugars 15.2 g

Protein 30 g59.9%

Vitamin A 84.2% Vitamin C 85.3%

Calcium 8.5% Iron 23.2%

*Based on a 2000 Calorie diet


Bring large pot of water to boil.
Add Chinese noodles and cook for 2 minutes.
(If you are using regular linguine, cook until tender but firm.) Rinse with cold water and drain well Meanwhile, in bowl, combine chicken with soy sauce and cornstarch.
To make sauce, combine all sauce ingredients in bowl and reserve.
Just before serving, heat vegetable oil in wok or large, deep non-stick skillet.
Add chicken and stir-fry just until it loses i raw appearance.
Add garlic, ginger, green onions and chili paste.
Stir-fry for 1 minute.
Add leek, carrot and red pepper.
Cook for 3 to 4 minutes, just until vegetables wilt.
Stir up sauce and add to skillet.
Bring to boil.
Cook for 1 minute.
Add snow peas and noodles.
Toss well to reheat.
Add cilantro.
Taste and adjust seasonings if necessary.