Lo mein-style noodles stir-fried with silky scrambled egg, tender chicken and crisp-tender broccoli in a mild soy-garlic sauce. Ready in about 30 minutes.
Pull the noodles just shy of fully tender (about 8 minutes for spaghetti) so they do not turn mushy when they finish in the skillet; rinse briefly with cold water only if they will sit before stir-frying. Toss noodles with a teaspoon of oil after draining so they do not clump.
Keep heat high and cook in batches so the chicken browns rather than steams. Cut chicken into thin strips so it cooks in about 4 minutes.
Ingredients
Scale
Measurement units
- 12 oz lo mein noodles or spaghetti (Spaghetti works if lo mein is unavailable)
- 1 lb boneless skinless chicken breast
- 4 cups broccoli florets
- 4 each large eggs
- 7 tsp vegetable oil (1 tsp for the noodles, 1 tbsp for the chicken, and 1 tbsp for the eggs (2 tbsp + 1 tsp total))
- 4 each garlic cloves
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (Adds depth; omit for a lighter flavor)
- 1 tsp sugar
- 1 tsp cornstarch (For coating chicken)
- ¼ cup water (For steaming broccoli)
- 3 each green onions (For garnish)
- salt (To taste)
Ingredients
Scale
Measurement units
- 12 oz lo mein noodles or spaghetti (Spaghetti works if lo mein is unavailable)
- 1 lb boneless skinless chicken breast
- 4 cups broccoli florets
- 4 each large eggs
- 7 tsp vegetable oil (1 tsp for the noodles, 1 tbsp for the chicken, and 1 tbsp for the eggs (2 tbsp + 1 tsp total))
- 4 each garlic cloves
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (Adds depth; omit for a lighter flavor)
- 1 tsp sugar
- 1 tsp cornstarch (For coating chicken)
- ¼ cup water (For steaming broccoli)
- 3 each green onions (For garnish)
- salt (To taste)
Instructions
Prepare the noodles
Bring a large pot of salted water to a boil.
Cook lo mein noodles or spaghetti (12 oz) for 8 minutes, stirring once or twice, until just shy of tender; they will finish cooking in the skillet.
Drain the noodles in a colander and toss with vegetable oil (1 tsp).
Equipment: Large pot, Colander, Large skillet or wok
Coat and cook the chicken
Toss 1 lb sliced chicken breast (1 lb) with cornstarch (1 tsp) and a pinch of salt.
Heat vegetable oil (1 tbsp) in a large skillet over high heat.
Stir-fry the chicken strips until just cooked through and lightly golden.
Transfer the chicken to a plate.
Equipment: Large skillet or wok
Steam the broccoli
Add water (¼ cup) and broccoli florets (4 cup) to the skillet, cover, and steam.
Uncover and cook until the water evaporates and broccoli is crisp-tender.
Equipment: Large skillet or wok
Scramble the eggs
Add vegetable oil (1 tbsp) to the skillet and pour in 4 beaten large eggs (4 each).
Stir gently into soft curds, then move the eggs to one side of the pan.
Equipment: Large skillet or wok
Make the sauce
Whisk low-sodium soy sauce (3 tbsp), sugar (1 tsp), oyster sauce (1 tbsp) if using, and 4 minced garlic cloves in a small bowl.
Equipment: Small bowl
Combine and toss
Add the drained noodles, chicken, and broccoli to the skillet with the eggs.
Pour the soy-garlic sauce over everything and toss for 2 minutes until the noodles are coated and heated through.
Garnish with 3 sliced green onions and serve hot.
Equipment: Large skillet or wok
Before you cook
Cook notes
- • Pull the noodles just shy of fully tender (about 8 minutes for spaghetti) so they do not turn mushy when they finish in the skillet; rinse briefly with cold water only if they will sit before stir-frying.
- • Toss noodles with a teaspoon of oil after draining so they do not clump.
- • Keep heat high and cook in batches so the chicken browns rather than steams.
- • Cut chicken into thin strips so it cooks in about 4 minutes.
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