Chicken and Veggie Lo Mein is on repeat at my house these days. The veggies and the noodles may change depending on what I’ve got in the fridge and pantry, but the sauce! That’s the key here. 😍

I switch frequently between gluten free pasta and other times I use regular pasta, depending on what I have in my pantry. I often add chicken to this recipe, but it’s definitely doable without any meat. I love this dish because it’s loaded with veggies, protein, and fiber — basically a “bowl in one!”

I’ve adapted this recipe from my friend Karen @healthygffamily and my kids are psyched to get leftovers in their lunchboxes. Check this out if you’re looking for more pasta-inspired lunchboxes.

Chicken and Veggie Lo Mein

INGREDIENTS

Sauce
5 tablespoons tamari or soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon rice vinegar

Lo Mein
12 ounces of dry pasta (gluten free or regular)
1 tablespoon neutral oil
1 tablespoon sesame oil
2-3 cups chopped vegetables (I used broccoli, carrots, shitake mushrooms, snow peas and bell peppers here but you can use anything you’d like).

Chicken
4 boneless, skinless chicken thighs (we prefer the thighs for their juiciness but you can use any chicken part that you prefer)
1-2 tablespoons olive oil
salt and pepper to taste

METHOD

Pasta

Cook pasta as directed.

Sauce

Whisk the sauce ingredients together in a small bowl and set aside.

Chicken

Preheat the oven to 375 F.
Place the chicken parts on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roast for approximately 25-30 minutes until the thighs are cooked through and still juicy.
Remove from oven and slice into chunks.

Lo Mein

Heat the neutral oil and sesame oil in a large skillet or wok. Add the vegetables and stir fry until crisp-tender, about 5 minutes, depending on which vegetables you use.
With the heat set to medium low, add the cooked chicken and noodles to the pan with about half of the sauce. Toss to combine. Taste and add more sauce if desired.