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Chicken Lo Mein

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 6
  • Course: Main Dish

Popular blogger, Fake Ginger, shares one of her favorite dinner recipes that tastes even better for lunch the next day.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Place leftovers in a Reynolds Disposable Heat & Eat container for a delicious lunch the next day.


  • 8 ounces angel hair pasta
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 cups cole slaw mix
  • 2 cups snow peas
  • 2 teaspoons cornstarch
  • ¼ cup low sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon minced ginger
  • ¼ cup water
  • 1 clove garlic, minced
  • Green onions, for serving


Step 1

Cook pasta according to package instructions. Drain and set aside.

Step 2

In a small bowl, whisk together cornstarch, soy sauce, hoisin sauce, rice wine vinegar, ginger, and water. Set aside.

Step 3

In a large pan, heat a teaspoon of cooking oil over medium-high heat. Add chicken and stir fry until no longer pink, 5 - 8 minutes. Add cole slaw and snow peas; cook, stirring, until cole slaw wilts, just a minute or 2.

Step 4

Add the cornstarch mixture to the pan, bring to a boil, and cook until thickened, about 2 minutes.

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