This vegetable packed chicken lo mein recipe can be on the table in less than 30!
Scale
Ingredients
- 1 bag Green Giant® Veggie Spirals™ (carrot variety)
- 4 ounces whole wheat spaghetti, cooked and tossed with 1 teaspoon sesame oil
- 1 pound boneless, skinless chicken thighs
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 5 ounces fresh baby spinach
- 4 scallions, chopped
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoon ginger paste
- 2 tablespoons water
Instructions
- Slice the chicken into thin strips and place into a bowl. Add the cornstarch and soy sauce, mix together and let marinate for 30 minutes in the refrigerator.
- Add the oil to a wok or a large, deep pan over medium heat. Cook the chicken while stirring for 5-7 minutes until cooked through, then remove to a bowl.
- Add the spinach to the pan cooking down until wilted, then add the Green Giant® Veggie Spirals™ to the spinach and stir to combine.
- Add the cooked spaghetti and chicken back to the pan and stir together with the vegetables.
- Mix the ingredients for the sauce together in a small bowl and then pour over the lo mein.
- Stir well and serve with the chopped scallions on top for garnish.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
