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Quick Chicken Lo Mein

I can throw this chicken lo mein together on a weeknight when my kids are doing their homework. It uses frozen veggies, which I always have on hand, so I don't need to run to the grocery store for ingredients. —Natasha Kennedy, Orlando, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncoooked linguine
  • 8 garlic cloves, minced
  • 3 teaspoons canola oil, divided
  • 2/3 cup chicken stock
  • 1/4 cup reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons oyster sauce
  • 2 teaspoons lime juice
  • 2 teaspoons chili sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 cup frozen mixed vegetables
  • 2 cups cubed rotisserie chicken
  • Chopped green onions, optional


  • Cook linguine according to package directions for al dente. Meanwhile, in a small saucepan, cook garlic in 1 teaspoon oil for 1 minute. Whisk in stock, soy sauce, sugar, oyster sauce, lime juice and chili sauce; bring to a boil. Reduce heat; simmer for 1 minute.
  • In a small bowl, combine cornstarch and water until smooth. Stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat.
  • In a large skillet or wok, stir-fry vegetables in remaining oil for 4-6 minutes or until crisp-tender. Stir in chicken and sauce; heat through. Drain linguine; toss with chicken mixture. Top with green onions, if desired.

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