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One-Pot Chicken Lo Mein

Prep 60 min
Total 60 min
Servings 6

Just when you thought chicken lo mein couldn’t get any better, we went and figured out a way to make it easier using just one pot. Now there’s basically no excuse not to make it at home whenever the mood strikes. MORE + LESS -

Ingredients

1/4: cup vegetable oil

1: package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes

1/4: teaspoon salt

8: oz white mushrooms, thinly sliced

6: green onions, thinly sliced on the bias, whites and greens separated

1: carton (32 oz) Progresso™ reduced sodium chicken broth

1: cup coarsely shredded carrots

1: cup shredded red cabbage

1/4: cup oyster sauce

2: tablespoons soy sauce

1: teaspoon ground ginger

8: oz uncooked spaghetti (from 16-oz package), broken in half

Steps

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1

In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
2

Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened.
3

Top with green onion greens.