Spicy Chicken and Broccoli Lo Mein with Cashews

This one-bowl wonder brings together tender noodles, juicy dark meat chicken and crisp broccoli in a perfectly balanced sweet and spicy sauce. Ready in just 20 minutes, it’s the ultimate quick comfort food for busy evenings.

The sauce-a blend of sweet Thai chili, soy sauce and a touch of rice wine vinegar-coats every strand of noodle, while scallions and cashews add freshness and crunch. It’s a satisfying meal that comes together faster than takeout.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of water to a boil. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Roughly chop cashews.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Add scallion whites, carrots and garlic powder. (TIP: If pan seems dry, add a drizzle of oil.) Cook, stirring frequently and lowering heat if browning too quickly, until veggies are just tender and fragrant, 1-2 minutes more.
3. While veggies cook, in a small bowl, combine chili sauce, onion paste, soy sauce, half the vinegar and ¼ cup water (all the vinegar and ½ cup water for 4 servings). Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain noodles, shaking off any excess water and transfer to pan with veggies. Add soy-chili mixture, half the cashews and 1 TBSP butter (2 TBSP for 4). Toss until butter has melted and noodles are thoroughly coated, 30-60 seconds. Taste and season with salt and pepper if desired.
4. Divide lo mein between shallow bowls; garnish with scallion greens and remaining cashews. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful in this quick stir-fry. If using breast, cook just until done to avoid dryness.

What can I substitute for lo mein noodles?

Spaghetti or udon noodles work well. Cook according to package directions until al dente.

Is this dish gluten-free?

No, as written it contains wheat from noodles and soy sauce. Use gluten-free noodles and tamari for a gluten-free version.