Quick 20-Minute Ginger Chicken Lo Mein with Bok Choy and Sesame

Skip the takeout menu and whip up this incredible ginger chicken lo mein in just 20 minutes. Tender dark meat chicken, crunchy bok choy and cabbage and chewy noodles are tossed in a sweet soy glaze with a punch of umami ginger. A drizzle of Sriracha and a sprinkle of sesame seeds take it over the top.

This one-pan meal is perfect for busy weeknights when you crave something fast, flavorful and satisfying. It’s high in protein and loaded with veggies, making it a dinner win for the whole family.

Log in to save recipes and build weekly shopping lists.

Ingredients

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens.
2. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain and set aside.
3. While noodles cook, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Open package of chicken and drain off any excess liquid. Add chicken, coleslaw mix, scallion whites and a pinch of salt and pepper to hot pan. Cook, stirring occasionally, until chicken is cooked through and veggies are tender, 4-6 minutes. (For 4 servings, you may need to work in batches.) Add bok choy and napa cabbage, sweet soy glaze, umami ginger sauce and ¼ cup water (½ cup for 4). Cook, stirring occasionally, until cabbage mix begins to soften and sauce is warmed through, 30-60 seconds. (For 4, if you’re working in batches, return chicken mixture to pan with sauce and stir to thoroughly coat.)
4. Remove pan from heat. Stir in drained noodles; toss to combine. Taste and season with salt and pepper if desired. Divide lo mein between shallow bowls. Top with scallion greens and as many sesame seeds as you like. Drizzle with as much Sriracha as you like and serve.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful. If using breast, cook just until done to avoid dryness.

What can I use instead of lo mein noodles?

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

Is this recipe gluten-free?

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