07.23.17

Chicken and Cabbage Lo Mein

Lo Mein is a delicious Chinese dish typically using noodles, an assortment of veggies, and some type of protein. I am sure all of you have eaten and loved Lo Mein at some point in your life, it’s just one of those dishes that everyone LOVES. I am a huge fan of sautéed cabbage so I thought it would be fun to cut the noodles and double up on the cabbage for a nutritious and lean weeknight meal. 

This dish is filled with tons of veggies and lots of flavor and is a quick and easy 30 minute meal. If you are looking for a simple, healthy dinner — definitely give this one a try! 

Chicken and Cabbage Lo Mein
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 3 boneless, skinless chicken breasts, sliced thinly against the grain
  2. 1/2 head green cabbage, cut into long shreds
  3. 2 cups matchstick carrots
  4. 2 cups of broccoli florets
  5. 1 red bell pepper, stem and seeds removed, and sliced very thin
  6. 1/2 onion, sliced thin
  7. 3.5 oz. shiitake mushrooms, stem removed and sliced
  8. salt and pepper, to taste
  9. 1 tbsp. toasted sesame oil
  10. 2 tbsp. olive oil
  11. 1 cup chicken broth
  12. 1 tbsp. toasted sesame seeds
For the Sauce
  1. 1/3 cup coconut aminos
  2. 1 inch nob of ginger, peeled and grated
  3. 1/4 tsp. crushed red pepper (or more/less to taste)
  4. 1 tbsp. arrowroot starch
  5. 2 cloves garlic, finely chopped
Instructions
  1. Combine all of the sauce ingredients in a bowl and whisk to combine. set aside.
  2. In a large skillet or wok, heat 2 tbsp. olive oil and 1 tbsp. sesame oil over medium-high heat.
  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.
  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).
  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.
  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.
  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!)
  8. Enjoy!
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  • carole bahler
    July 25, 2017 at 9:10 pm

    do you think this would taste totally different if i used purple cabbage?
    thanks
    carole

    • Alex
      July 25, 2017 at 11:11 pm

      I love purple cabbage but it has a more bitter flavor to it, so I think it would taste very different.

  • Amanda
    July 30, 2017 at 11:45 pm

    When is the best time to add the chicken back in? Right before you add the chicken broth and sauce?

    • Alex
      July 31, 2017 at 1:48 am

      yes!! sorry for that error, i made the edit 😉