Asian-Style Chicken Lo Mien

Asian-Style Chicken Lo Mien


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This recipe for lo mien is perfect for when you're craving Asian food, but don't want take out. It's loaded with vegetables, chicken, and topped with a sweet and salty sauce everyone will love.

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Time needed

45 min cooking

Serving Size / Yield

4 servings


  • 3 chicken breasts, cooked and cubed
  • 14 oz. pasta, dry
  • 1 bell pepper, seeded and sliced
  • 1 medium carrot, sliced
  • 1 C. snow peas, trimmed
  • 1 C. edamame, frozen
  • 6 tsp. garlic, minced
  • 3 Tbs. fresh ginger root, minced
  • salt and pepper, to taste
  • toasted sesame seeds, optional
  • Sauce:
  • 1 C. vegetable broth
  • 6 Tbs. tamari
  • 6 Tbs. hoisin sauce
  • 4 Tbs. honey
  • 4 Tbs. brown sugar
  • 6 tsp. sesame oil
  • 6 tsp. rice vinegar
  • Cornstarch Slurry:
  • 6 Tbs. cornstarch
  • 3 Tbs. cool water

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Whisk together all the ingredients for the sauce in your crockpot. Add in the minced ginger and garlic. Cook on low for 1 to 2 hours. In a small bowl, combine the cornstarch and water. Slowly add the cornstarch slurry to the crockpot and incorporate it gently into the sauce. Cook on high for 10 minutes, or until the sauce thickens. Cook the pasta according to package directions. Drain and add to the slow cooker. Add the cooked chicken, cut bell pepper, carrots, snow peas and edamame to the crockpot. Cook for 30 minutes. Season with salt and pepper. Sprinkle with sesame seeds, if desired.

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