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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 Kitchen 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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