Peanut Butter and Veggie Chicken Lo Mein (35 Minutes)

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Here is a savory and slightly nutty dish that brings a delightful twist to the classic Lo Mein. It combines tender chicken with a colorful array of vegetables like red peppers, scallions, and purple cabbage, all tossed in a rich peanut butter sauce.

This dish is perfect for those who enjoy Asian-inspired flavors with the creamy richness of peanut butter. Topped with crunchy peanuts and sesame seeds, it offers a satisfying texture and depth of flavor. Yum!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Lo Mein:

  • 8 oz Lo Mein noodles or spaghetti
  • 1 lb chicken breast, thinly sliced
  • 1 red bell pepper, julienned
  • 1 cup purple cabbage, shredded
  • 1 bunch scallions, chopped (green and white parts separated)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 cup warm water (to thin the sauce)

For Garnishing:

  • Crushed peanuts
  • Sesame seeds

Instructions

  1. Cook Noodles (8 minutes): Cook the Lo Mein noodles or spaghetti according to package instructions until al dente. Drain and set aside.
  2. Prepare Chicken (10 minutes): Season the chicken slices with salt and pepper. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Cook the chicken until browned and cooked through. Set aside.
  3. Sauté Vegetables (5 minutes): In the same skillet, add another tablespoon of oil. Sauté the red bell pepper, purple cabbage, and the white parts of the scallions for about 5 minutes, until the vegetables are tender-crisp.
  4. Make Peanut Sauce (5 minutes): In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or brown sugar, minced garlic, grated ginger, and warm water until smooth.
  5. Combine and Toss (5 minutes): Add the cooked chicken and noodles to the skillet with the vegetables. Pour the peanut sauce over the top. Toss everything together to coat evenly.
  6. Garnish and Serve (2 minutes): Sprinkle the chopped green parts of the scallions, crushed peanuts, and sesame seeds over the Lo Mein. Serve hot.

Notes

For optimal results, cook the vegetables until they’re just tender to retain a bit of crunch. The peanut sauce should be creamy and well-balanced in flavor. You can adjust the consistency of the sauce with more or less water.

This dish is great for customizing with additional vegetables or a little spice, like chili flakes or sriracha, for heat. Serve with your favorite sides and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 8g
  • Sodium: 800mg
  • Fat: 20g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 60mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

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