Chicken Lo Mein

with Broccoli & Marinated Cucumbers

Great for Grilling

Time

25-35 mins
Servings

4
Nutrition

Est. 780 calories

This spin on a Chinese-American favorite highlights a flavorful sesame-based sauce that coats springy noodles and tender broccoli—topped with sweet chili-dressed chicken and crisp cucumbers.

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fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 lb Fresh Lo Mein Noodles (Previously Frozen)
1 lb Broccoli
2 Persian Cucumbers
2 Scallions
3 Tbsps Sweet Chili Sauce
¼ cup Hoisin Sauce
2 Tbsps Rice Vinegar
2 Tbsps Tahini
1 Tbsp Soy Sauce
2 Tbsps Sesame Oil

step-by-step

instructions

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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.

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, stirring gently to separate. Continue to cook, stirring occasionally, 2 to 4 minutes, or until tender. Drain throughly and rinse under cold water to prevent the noodles from sticking. Return to the pot.

5 Finish the noodles:

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

6 Finish 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 throughly coat. Season with salt and pepper to taste. Serve the finished noodles topped with the dressed chicken and marinated cucumbers (including any marinating liquid). Garnish with the sliced green tops of the scallions. Enjoy!

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