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Spicy, saucy, and full of flavor – this Sriracha Chicken and Broccoli Lo Mein is a million times tastier than any take-out you’ve ever had! An incredibly easy and satisfying 30-minute meal!Last month we packed up all of our belongings and said a teary-eyed farewell to New York City – a place we will always love and feel lucky to have called home for 6 long, wonderful years.
I have to admit though, I was ready for the move. Or, ready for a change, at least. One can only live in those conditions (read: necessary roommates, unavoidable cockroach confrontations, and perpetual subway traffic) for so long without needing a little break. So I’m embracing our time away from the big apple with arms flung wide open. I know we’ll be back soon enough (in fact, I’m catching the train in for the day tomorrow). And I can honestly say this upstate air is doing me worlds of good! Fresh air… peace and quiet… friendly neighbors who invite you to backyard bonfires (!!!). I like it. I like it a lot.
But there is one major problem…
There isn’t ONE SINGLE CHINESE RESTAURANT IN TOWN. Cue the freak out!!!
If you’re wondering WHY the freak out… well, let’s just say I’m somewhat a fan of my weekly “ordering in” routine, and food of the Chinese variety is at the top of my list. It’s just so good! And spicy… and comforting… I mean, spicy, slurpy noodles never do you wrong. Ya know?
This recipe is actually a combination of my two favorite Chinese take-out menu items: Chicken and Broccoli and Lo Mein. I’ve made a Spicy Sriracha Shrimp and Zucchini Lo Mein before, but never chicken. I have to admit it took me a few tries to get the chicken just right (I find chicken more fussy than shrimp), but hoo-boy was it worth the work.
Just look at that…! Don’t you just want to dive right in?
The chicken is browned on all sides in olive oil on higher heat, leaving it crispy on the outside but with a nice, tender interior. The broccoli is blanched then cooked quickly with the chicken in the spicy sriracha sauce. Holy mother of YUM!!!
Then, as if the amazingly delicious chicken and broccoli situation wasn’t enough, we add in the lo mein!!! Yessss. You want this 🙂 Lo mein noodles are my happy place… can you tell?!
The lo mein noodles are cooked in a separate but equally tasty sriracha soy sauce mixture. They have some crunchy carrots and snow peas added in for texture and health. Amen.
This whole meal comes together in 30 minutes, which is great because that means you can make it in less time than it would take to order delivery. Or, if you’re like me, and you have to make it because there IS no delivery. Luckily now that I’ve got this recipe down, I don’t need it 😉 This sriracha chicken and broccoli lo mein is exactly one billion times tastier than ANY delivery ever. And that’s the truth!
Be sure to snap a pic of this delicious meal when you make it and share it on instagram using the hashtag #bakerbynature (p.s. do you follow me?)
I love love love seeing your recipe creations, and believe me when I say I click over each and everytime you share one of my recipes. I appriciate you. I love you. I love seeing your kitchen magic. xoxo
30 Minute Sriracha Chicken and Broccoli Lo Mein
Ingredients
For the Chicken and Broccoli:
- 3 cups fresh broccoli (about 2 medium-sized heads), cut into bite-sized florets
- 2 tablespoons olive oil
- 1 large boneless, skinless chicken breast, cut into 1-inch (bite sized) pieces.
- 1 tablespoon sesame oil
- 1 tablespoon Sriracha Hot Sauce
- 3 garlic cloves, minced
- 1/2 cup soy sauce
- 2 tablespoons water
- 2 tablespoons dark brown sugar
- 2 tablespoons cornstarch
For the Lo-Mein:
- (1) 8 oz. package lo mein noodles (I found them in the ethnic foods section of our grocery store)
- 2 Tbsp olive oil
- 1 tablespoon butter
- 1/2 cup shredded carrots
- 1/2 cup snow peas
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 large eggs, lightly beaten
- 1 Tbsp brown sugar
- 2 Tablespoons soy sauce
- 1 1/2 Tablespoons Sriracha hot sauce
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 2 green onions, sliced thinly
- Salt to taste, if needed (the soy sauce has a lot of sodium, so taste before you add any to the finished product)
Instructions
For the Chicken and Broccoli:
- In a small bowl, whisk together the sesame oil, hot sauce, garlic, soy sauce, water, sugar, and cornstarch; set aside.
- Prepare an ice bath for the broccoli by placing a lot of ice in a large bowl of water; set aside.
- Bring a large pot of salted water to a boil; add the broccoli. Blanch the broccoli for 4 minutes, then immediately transfer the broccoli to an ice bath to stop the cooking process; set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown it on both sides. Add the broccoli, reduce the heat to medium, and add the sauce. Stir to coat ingredients and cook for about 5 minutes, or until the sauce has thickened.
- Meanwhile, make the Lo mein -
- Begin a large pot of salted water to boil. Once the water reaches a full boil, add the noodles and cook according to the package directions (about 4 minutes).
- While waiting for the water to boil, prepare the spicy sriracha sauce. In a small bowl stir together the brown sugar, soy sauce, sriracha, ginger, and sesame oil.
- In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it's completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
- Add 1 tablespoon of oil to the pan and increase the heat to medium-high. Add carrots and snow peas to the pan and stir fry until just charred; about 3 minutes. Stir in the garlic and cook for one minute more.
- Add drained noodles to the skillet along with the cooked egg and prepared sauce. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Top the noodles with the chicken and broccoli, sprinkle with the sliced green onions and serve at once!
Oh this looks delicious. It definitely must be tough to lose the availability and variety of food that you can get at any hour of the day in NYC. Good thing you can make it at home!
You had me at 30-minute (delicious) dinner!
Flavorful yes, but this took WAY more than 30 minutes to prepare. I’m not a highly skilled chef, but not a novice either and this took a long time to prepare and a long time to clean up as it requires many bowls, pots and pans. It was worth it – but next time I’ll know to plan for a much longer prep and clean up time. It was delicious! But not a 30 minute meal for me.
this recipe is delicious, but the time to make is way beyond 30 minutes and I cook a lot.
Hi Sherri. I’m so glad you enjoyed the recipe! I am sorry it took you longer to prepare, but am happy it was worth the wait 🙂
I, too, found this took much longer to prepare. I think the next time I make this, I will cook the veggies together, rather than the broccoli in one pan, and the carrots and snow peas in another. I also am not sure of the purpose of 2 sauces when everything is going to be combined in the end. Both sauces were delicious, but created extra work.
This looks so good!!
TOTALLY understand moving pain girl. I mean we just moved across the country!
BUT NO CHINESE? I would totally die. BUT, it looks you remedied that perfectly! YUM! Pinned!
haha spicy, slurpy noodles most certainly never do you wrong! This looks soooo good. Ever since we moved, I have yet to find reallyyy good pizza at a restaurant – so I just make it at home all the time instead to make up for it 🙂
Cue the freak out is right!!! Good thing this is way better than take out!
omg yum. just bookmarked this. i love scriacha~ xO!
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YUM! This looks fantastic! I just love making noodle dished at home – totally bookmarking this!
Yes, I think food would be what I would miss most about leaving the city! We had a hard time leaving Austin (so much good Mexican food!) This lo mein looks heavenly though! Good job creating Chinese food at home!
oh my goodness, I cannot wait to try this, we are addicted to sriracha
OMG! This is sooooooo good. Seriously the BEST Asian noodle dish I have ever made! I added in some red bell pepper and I’m so glad I did. Otherwise I followed the recipe exactly and it was fantastic ….. definitely a keeper 🙂
YUMMMMM!!! can you pretty please tell me about how many this serves?
Hey Rachel! This will serve 4 hungry folks 😉 Or 6 if you’re making another dish to go along with it. xo
Can I substitute the Lo mein noodles with a different kind of noodle… Like fettuccini noodle??
Hi Aimara. That should work fine; just adjust the cooking time for the noodle as needed 🙂
NEED A SUBSTITUTE FOR LO MEIN NOODLES. IN SAN DIEGO, I COULD ONLY FIND TWO STORES THAT HAD THEM AND THEY WERE 20 MILES AWAY.
Hello Chefzee. You can use linguini.
So it Serves 4 people no need to double anything ? The serving size said 1 so I was concerned
Hi Halie. Yes. It yields 4 servings, making the serving size 1/4 of the pan, or 1 serving per person. If you’re feeding a very hungry group you always could double it though 🙂 The leftovers are equally delicious.
Looks delicious! Love me some heat with my noodles!
How do I make this less spicy so that my kids will eat it?
Hi Natasha. I would reduce the sriracha to 1/2 teaspoon if you plan on serving it to kids 🙂
It turned out amazing, a big hit with my husband. He said it was like take out but so much better.
Hi Jean! I’m so happy you and your husband enjoyed this! We loooove this lo mein, too! Just like take-out, but better 😉
I made this for dinner last night and really liked it! I added some sliced red bell pepper and left out the carrots. I’ll definitely make this again, but I don’t know if maybe I’m not as efficient as you are because this took me way longer than 30 minutes to make. And it made a lot of dirty dishes!
So happy you enjoyed the recipe, Jackie!
I stumbled across this pin the other day and wanted to make it right away! My husband and I literally just finished our first helping and are completely in love! This is seriously THE BEST DISH EVER!!! Thanks you so much for sharing it is now my favorite meal.
Hi Marissa! YAY!!! So happy you guys enjoyed this dish 🙂 We love it, too! xo
Can you substitute Thai Sweet Chili Sauce for the sriracha, and can you sub stir-fry rice noodles for the lo-mein? I have these ingredients, but not the ones required in the recipe.
Hi Sue. I have never used those ingredients in this recipe, so I’m not sure how the outcome would be. I imagine it will be a much sweeter taste, since the thai chili sauce is far sweeter than sriracha. Good luck.
When I was making this (and enlisting the help of my husband) I complained about dirtying up so many dishes and all the steps to make this meal. But then after ONE bite of this, my husband and I both agreed that it was absolutely worth it! This is seriously one of the best things that has ever been produced in my kitchen. Thanks so much for sharing! 🙂
What level of spicy is this? I see you use sriracha twice, with chicken and noodles. We like mildly spicy food, so would I reduce the amount? Or is it already mildly spicy?
Hi Khyla! I think this is medium level spicy, but some have told me they found it VERY spicy, so I think it really depends on your tolerance. Sriracha is a slightly sweeter hot sauce, but I would recommend starting with half the amount, then adding more if needed/wanted 😉
Just made this and I have to say it’s DELICIOUS!!!
Thank you for the recipe.
I just made this tonight, and it was delicious, but it took way more than 30 minutes. I consider myself a pretty efficient cook, and it took me an hour to make, not counting all the time it took me to wash the many pots and bowls that making this dish required. Like I said, the meal was great, but it took this working girl way too much time for a weeknight dinner, so I don’t think I’ll be making it again.
This looks great, excited to try it. But we’ve already spent 30 minutes alone prepping the recipe by washing and cutting up the broccoli and washing and shredding the carrots. There’s no way this all would take 30 minutes. I haven’t even started cooking yet!
I’m cooking this right now and it smells wonderful. My only tip is, have someone else do the dishes. This takes a lot of pans
Hi Jill! I like your thinking 🙂 I always try to have someone else do the dishes… cooks shouldn’t get their hands sudsy. xo
This is an amazing recipe!! I have made this a few times and everyone in the family loves it (even my very picky eater). It has become a regular!!
Hi Joanne. Thank you so much for making this recipe and taking the time to let me know your family loves it 🙂 Comments like this always make my day!!!
This was super tasty…only downfall….all the prep and dishes. Luckily I had cut up the chicken the day before. Will certainly make again but will just make up the sauces in one bowl considering it all got mixed together in the end anyway. Thank you for sharing!
Hi Traci. Thank you for your honest feedback 🙂 I’m so happy you enjoyed the recipe; it’s one of my all-time favorites.
Having this for dinner. One huge complaint, you should have recommended tripling the recipe. So stinking delicious. Way better then take out!
Hi Jennifer! You’re so right —> I think I need to add a note that says double this recipe ALWAYS 😉 xo
Made this tonight. Although the flavour was outstanding, it was overshadowed by the taste of salt. I rechecked the recipe to see if I had made a mistake; however, 1/2 cup (less sodium soya sauce) was still too much for me! I would try to reduce the amount of soya sauce next time.
I made this last night. It was super yummy! I reduced the soy sauce to about 1/2 and added extra chicken broth. Oh, and I also cut the Sriracha to about 2 tsp TOTAL since I have a toddler.
This is soooo good! I used wheat linguine instead of lo mein noodles.
This recipe looks delicious!! I do a paleo diet so sadly I cannot eat pasta -soy either, shhhh, this will be for a cheat day 😉
But I was wondering if you think this would be the same over spaghetti squash instead of pasta?!
Hi Sara Jean. It definitely won’t be the same… but it could still be very delicious 🙂 If you decided to try it that way please let me know the results 🙂 xoxo
I made this today. It was good but super salty. I doubled the recipe but instead of doubling the soy sauce I only used 2/3 cup (which still seemed like a lot), and I increased the water. So salty! What could I use to keep the dish saucy without so much soy sauce. Oh and the blanching of the broccoli is unnecessary. I simply stir fried the broccoli and then added to the chicken. Thanks for the recipe. I will make again, if I can tone down the soy, thanks!
Did you use full sodium soy sauce? Low sodium is key. I don’t use the regular for anything.
i just made a GREAT broke college kid version of this – i used ramen noodles! it turned out spectacular, but as other commenters have mentioned, QUITE salty. i’ll definitely be reducing the soy sauce next time… otherwise, it’s wonderful! i think i’ll add some more veggies next time as well. i’m thinking some sliced bell peppers. thank you for sharing! 🙂
Hi Kayla. That’s awesome 🙂 Using low-sodium soy sauce might help with the saltiness. xoxo
OMG!! My taste buds are still in heaven!! This is the best recipe! It will become a staple in my rotation for sure! Thanks so much for sharing!
Hi Michelle. That is so awesome to hear! Thank you for making this recipe and letting me know you enjoyed it 🙂
The soy sauce needs to be low sodium. We ate some of it and threw the rest of it out.
Way too salty.
I will try it again.
I’m glad I tried this recipe because now I know how to make a basic lo mein, but it was very salty — and I didn’t even use all of the soy sauce suggested. After making the sauce for chicken and broccoli, I thought 1/2 cup was way too much soy sauce, so I flat out didn’t make the sauce for the noodles. I just combined the cooked noodles and sauteed veggies with the chicken and broccoli. I thought this should mellow things out a little bit, but after tasting it I had to triple-check the recipe because it was still very very salty. I am confused about all the rave reviews; I can’t imagine how salty it would have tasted if I had made the sauce for the noodles as well. I think the way to do this would be to start the sauce off with 1/4 cup of soy sauce (or even less), and add more to taste. I did not want to throw the food out, so I just sauteed more vegetables and mixed them in. Hopefully that will save the leftovers.
Otherwise, I really liked the consistency of the sauce, and I will try to make a version of this again.
Hi Karrot. I’m sorry this recipe didn’t live up to your expectations. As you know, different people have different tastes, so despite many readers loving this recipe, I can see the sauce being too strong and salty some. If you’re interested in trying this recipe again, you could use low-sodium soy sauce and add a 1/4 cup of water to the sauce, to dilute some of the saltiness. Thank you for your honest comment, and please let me know if you have any questions in the future!
Thank you for sharing this wonderful recipe. My family loved it!
Hi Soriya! So happy to hear it. Thanks for trying the recipe and letting us know how it turned out 🙂
I just want to say this was an amazing recipe! It did take WAY longer the 30 minutes to make, but in the end it was worth the wait. Next time I would make it a little different so it doesn’t take as much time. But I’m definitely going to keep this one on hand, because it will be made again. Next time I think I’m going to try shrimp instead of chicken too. Thanks for the great recipe!!!
Hi Katie! So happy to hear you enjoyed the recipe 🙂 I have made this many times with shrimp and it’s always a hit. Here’s the link if you’d like to check it out http://bakerbynature.com/sunday-suppers-spicy-sriracha-shrimp-zucchini-lo-mein/
There are two sauces and are only told to use one sauce. Is one for the chicken? You dont mention cooking the chicken at all.
Trying this recipe now. Thanks.
Hi Krystal. In the instructions section (below ingredients; at the very bottom of the post) is where you will find all of this information. The cooking instructions for the chicken are mentioned in the second paragraph of “for the chicken and broccoli”. Let me know if you’re still having trouble locating this information.
I cooked the veggies all in one pan, and I used the same pan to cook the chicken in as well and just set the chicken aside while cooking the veggies! I also did all the sauce at once rather than two separate sauces. That way it took much less time and dishes 🙂 this was really good, I was running out of sirracha so used a mix of sirracha and chili garlic paste! 🙂 also I did use reduced sodium soy sauce, I noticed that some thought it was too salty! it was delicious!
Hi Siena! Thank you for letting us know the modifications you made and how they turned out 🙂 I’m so happy you enjoyed the recipe.
I’ve made this a few times and my husband and I absolutely love it! We live in Izmir, Turkey and like you, we can’t order Chinese food, so we have to improvise. I would make this every week if I could! It definitely takes more than 30 minutes to prepare, but it’s always worth it. Thanks so much for the great recipe!
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Hi Sarah! I’m so happy this can be your Chinese food fix 🙂
This recipe was so delicious! It takes quite a bit longer than 30 minutes for sure, but worth the extra minutes. Two things I would change the next time I make this (and I will!), I would only use one tablespoon of cornstarch, as the sauce turned out much too thick for my liking, and I would just stir fry the broccoli along with the carrots and snow peas, as that was an extra step that isn’t needed, in my opinion. Thank you for a great recipe!
On what planet is this a 30 min meal??
Oh my goodness this is so good! I didn’t think my mother would like this but she raved about it! It’s super spicy but no one minded I sprinkled some peanuts on top along with the green onions. Second time making it this month! Mom was begging me to make it again!