Chicken Lo-Main & Egg Rolls

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This is an easy, and satisfying meal. If you’re in the mood for Chinese take-out, give this a try!

Chicken Lo-Mein-

Here’s the step-by-step in pictures: 

Chicken & Veggies

Chicken Lo Mein with Egg Rolls


Chicken Lo-Main & Egg Rolls
Marinated chicken with vegetables and lo-main noodles. Served with egg rolls.
  • For the Lo-Main
  • 1 lb boneless chicken, cut into strips
  • 3 cloves garlic, chopped or grated
  • 2 stalcks celery, chopped
  • 1 medium onion, sliced
  • ½ bag shredded carrots
  • 1 cup mushrooms, sliced
  • Handful snow peas or sugar snap peas
  • 2 cups chicken broth
  • 1-2 chicken bouillon cubes
  • 2 TBSP corn starch
  • 3 TBSP Soy sauce
  • 1 lb thin spaghetti or angel hair pasta
  • For the Egg rolls
  • 1 box frozen egg rolls
  • Sweet and sour sauce for dipping
  1. For more flavorful chicken, place in a freezer bag and coat with about 2 TBSP soy sauce and chill all day
  2. Heat egg rolls according to directions
  3. Bring a large pot of salted water to a boil.
  4. While water is coming to a boil, chop your veggies.
  5. Add pasta to boiling water, stir, and cook until pasta is just tender.
  6. Lightly coat a large skillet with oil.
  7. Add chicken to hot pan, allowing it to cook for 1-2 minutes before moving it.
  8. Add remaining veggies, allow chicken and veggies to cook about 10 minutes.
  9. Add chicken broth, one bouillon cube, and 1 TBSP soy sauce to the veggie mixture.
  10. Combine corn starch and ¼ cup cool water in a small dish.
  11. Add to the skillet, stir, and heat long enough for mixture to thicken.
  12. Drain pasta but do not rinse.
  13. Add spaghetti to the skillet.
  14. Stir until combined and serve with hot egg rolls.




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