Chicken Lo Mein with Broccoli & Marinated Cucumbers
Great for Grilling

Chicken Lo Mein

with Broccoli & Marinated Cucumbers

30 MIN
4 Servings
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From the Test Kitchen

This spin on a Chinese-American favorite highlights a flavorful sesame-based sauce that coats springy noodles and tender broccoli. It’s the perfect base for sweet chili-dressed chicken and slices of crisp cucumber.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Chicken Lo Mein with Broccoli & Marinated Cucumbers
Title
time-saving
tips & techniques
Tahini
Persian Cucumber
Sweet Chili Sauce
Hoisin Sauce
How To: Safely Cut Round Vegetables
Broccoli
Sesame Oil
Soy Sauce
How To: Hold a Chef's Knife
Scallions
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions, tahini, sesame oil, soy sauce, half the vinegar, half the hoisin sauce, and 2 tablespoons of water.

Marinate the cucumbers:
2 Marinate the cucumbers:

In a bowl, combine the sliced cucumbers and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Cover with aluminum foil to   keep warm. 

Cook the broccoli & noodles:
4 Cook the broccoli & noodles:

Add the broccoli florets to the pot of boiling water and cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until the broccoli is bright green and the noodles are tender. Drain thoroughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.

Finish the noodles:
5 Finish the noodles:

Add the sauce to the pot of cooked noodles and broccoli; stir to thoroughly coat. Season with salt and pepper to taste.

Dress the chicken & serve your dish:
6 Dress the chicken & serve your dish:

Slice the cooked chicken crosswise. Place in a bowl; add the sweet chili sauce and remaining hoisin sauce. Toss to thoroughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Chicken Lo Mein

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the cucumbers into rounds. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the sliced white bottoms of the scallions, tahini, sesame oil, soy sauce, half the vinegar, half the hoisin sauce, and 2 tablespoons of water.

2 Marinate the cucumbers:

In a bowl, combine the sliced cucumbers and remaining vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Marinate the cucumbers:
Cook the chicken:
3 Cook the chicken:

STOVE: Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Cover with aluminum foil to keep warm.
GRILL: Pat the chicken dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a cutting board. Cover with aluminum foil to   keep warm. 

4 Cook the broccoli & noodles:

Add the broccoli florets to the pot of boiling water and cook 2 minutes. Add the noodles to the pot, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until the broccoli is bright green and the noodles are tender. Drain thoroughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.

Cook the broccoli & noodles:
Finish the noodles:
5 Finish the noodles:

Add the sauce to the pot of cooked noodles and broccoli; stir to thoroughly coat. Season with salt and pepper to taste.

6 Dress the chicken & serve your dish:

Slice the cooked chicken crosswise. Place in a bowl; add the sweet chili sauce and remaining hoisin sauce. Toss to thoroughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any liquid). Garnish with the sliced green tops of the scallions. Enjoy! 

Dress the chicken & serve your dish:
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