Baker by Nature

A Baking Blog by Ashley Manila

30-Minute Sriracha Chicken and Broccoli Lo Mein

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

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30 Minute Sriracha Chicken and Broccoli Lo Mein

Prep

Cook

Total

Yield 4 servings

Fast and flavorful, this 30-Minute Spicy Sriracha Chicken and Broccoli Lo Mein is a personal favorite and sure to please you and yours!

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

  1. For the Chicken and Broccoli:
  2. In a small bowl, whisk together the sesame oil, hot sauce, garlic, soy sauce, water, sugar, and cornstarch; set aside.
  3. Prepare an ice bath for the broccoli by placing a lot of ice in a large bowl of water; set aside.
  4. 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.
  5. 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.
  6. Meanwhile, make the Lo mein -
  7. 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).
  8. 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.
  9. 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.
  10. 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.
  11. 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!

Notes

This may take an additional 5-10 minutes depending on kitchen speed/appliances/etc.

Courses Dinner

Cuisine Asian

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Reader Interactions

Comments

    • Ellen says

      February 18, 2015 at 3:42 am

      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.

      Reply

          • Cindy says

            May 18, 2015 at 11:10 pm

            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.

  5. Ashley says

    September 17, 2014 at 12:07 pm

    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 🙂

    Reply

  9. Monet says

    September 18, 2014 at 4:06 am

    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!

    Reply

  11. Stacey says

    October 4, 2014 at 12:53 am

    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 🙂

    Reply

  16. J says

    November 5, 2014 at 10:01 pm

    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!

    Reply

  17. Marissa says

    November 15, 2014 at 7:42 pm

    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.

    Reply

  18. Sue Malewitz says

    January 3, 2015 at 11:47 pm

    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.

    Reply

    • bakerbynature says

      January 4, 2015 at 1:23 am

      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.

      Reply

  19. Dana says

    January 12, 2015 at 9:26 pm

    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! 🙂

    Reply

  20. Khyla says

    January 20, 2015 at 3:44 pm

    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?

    Reply

    • bakerbynature says

      January 20, 2015 at 4:48 pm

      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 😉

      Reply

  22. Jenn says

    February 3, 2015 at 3:48 am

    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.

    Reply

    • Donny says

      February 17, 2015 at 10:09 pm

      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!

      Reply

  23. jill says

    February 6, 2015 at 1:49 am

    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

    Reply

  24. joanne says

    February 11, 2015 at 11:46 pm

    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!!

    Reply

  25. traci says

    February 13, 2015 at 12:47 pm

    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!

    Reply

  26. Jennifer says

    February 14, 2015 at 1:54 am

    Having this for dinner. One huge complaint, you should have recommended tripling the recipe. So stinking delicious. Way better then take out!

    Reply

  27. Elizabeth says

    February 17, 2015 at 11:56 pm

    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.

    Reply

  28. Mara says

    February 18, 2015 at 4:34 pm

    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.

    Reply

  30. Sara Jean says

    March 4, 2015 at 2:59 pm

    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?!

    Reply

    • bakerbynature says

      March 4, 2015 at 3:16 pm

      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

      Reply

  31. Annie says

    March 5, 2015 at 1:08 am

    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!

    Reply

  32. kayla says

    March 19, 2015 at 4:30 am

    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! 🙂

    Reply

  33. Michelle says

    April 22, 2015 at 1:08 am

    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!

    Reply

  34. danielle says

    April 22, 2015 at 11:29 pm

    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.

    Reply

  35. Karrot says

    June 8, 2015 at 4:28 am

    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.

    Reply

    • bakerbynature says

      June 8, 2015 at 2:32 pm

      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!

      Reply

  37. Katie Hardin says

    July 8, 2015 at 2:02 pm

    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!!!

    Reply

  38. krystal says

    August 8, 2015 at 10:33 pm

    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.

    Reply

    • bakerbynature says

      August 8, 2015 at 11:20 pm

      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.

      Reply

  39. Siena says

    December 19, 2015 at 7:34 pm

    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!

    Reply

  41. Edie Dahlen says

    April 2, 2016 at 1:21 pm

    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!

    Reply

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