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 inΒ those conditions (read:Β necessaryΒ 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 airβ¦ peace and quietβ¦ friendly neighbors who invite you to backyard bonfires (!!!). I like it. I like it a lot.Β
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 outβ¦ 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 spicyβ¦ and comfortingβ¦ 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 rightΒ (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 amazinglyΒ deliciousΒ chicken and broccoli situation wasn’t enough, we add in the lo mein!!! Yessss. You want this π 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 π 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!
Tammy Kelley says
This is soooo good! I used wheat linguine instead of lo mein noodles.
Mara says
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.
Elizabeth says
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.
Jennifer says
Having this for dinner. One huge complaint, you should have recommended tripling the recipe. So stinking delicious. Way better then take out!
bakerbynature says
Hi Jennifer! You’re so right —> I think I need to add a note that says double this recipe ALWAYS π xo
traci says
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!
bakerbynature says
Hi Traci. Thank you for your honest feedback π I’m so happy you enjoyed the recipe; it’s one of my all-time favorites.
joanne says
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!!
bakerbynature says
Hi Joanne. Thank you so much for making this recipe and taking the time to let me know your family loves it π Comments like this always make my day!!!
jill says
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
bakerbynature says
Hi Jill! I like your thinking π I always try to have someone else do the dishes… cooks shouldn’t get their hands sudsy. xo
Jenn says
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 donβt think Iβll be making it again.
Donny says
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!
Haydee says
Just made this and I have to say it’s DELICIOUS!!!
Thank you for the recipe.
Khyla says
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?
bakerbynature says
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 π