One easy-to-make chicken lo mein recipe uses spaghetti, chicken breast, a mix of thinly-sliced vegetables and spices. Two chicken breasts can make four servings of chicken lo mein.
Cook 8 ounces of thin spaghetti in 3 cups of water with three chicken bouillon cubes until al dente. Remove spaghetti but keep the water for use later.
Chop two boneless, skinless chicken breasts into small pieces. Salt to taste. Cook chicken pieces in a large wok or skillet with 2 tablespoons of olive oil. Remove chicken and set aside when done. Add 2 tablespoons sesame oil to pan and sauté one chopped onion, one clove of minced garlic, one thinly-sliced celery stalk, 2 cups of thinly sliced cabbage, two stalks sliced bok choy, one shredded carrot and 1/4 cup frozen green peas until crispy tender. Add more olive oil if needed.
Dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water. Add the cornstarch liquid and half of the water from cooking the spaghetti to a pan with the vegetables.
Stir in spaghetti noodles and chicken. Add the remaining water from the spaghetti. Add 1/4 cup soy sauce and stir. Cook on low heat until the noodles are darkened by the soy sauce. Cole slaw mix from the grocery store can be used instead of sliced cabbage.