Stir-Fried Chicken and Vegetable Lo Mein

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 79.

	this recipe	typical
fat	3%	4%
protein add	240%	100%
aromatics	5%	24%
vegetables and beans	90%	111%
acid	16%	0%
sweetener	7%	12%

Where it stands out

• #1 of 79 for noodle texture

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

360 g	1 1/2 cups low-sodium chicken broth
64 g	1/4 cup low-sodium soy sauce
45 g	3 tablespoons rice vinegar
14 g	1 tablespoon sesame oil or toasted sesame oil
20 g	1 1/2 tablespoon brown sugar
12 g	1 1/2 tablespoon cornstarch
680 g	1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
284 g	10 ounces spaghetti (broken in half)
9 g	2 teaspoon canola (vegetable or coconut oil)
	Salt and pepper (to taste)
136 g	1-2 cups broccoli florets (cut into bite-size pieces)
120 g	1 red or yellow bell pepper (diced)
15 g	5 cloves garlic (finely minced or pressed)
4 g	1 teaspoon sesame seeds (toasted or not)

Method: 6 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Made this the other night and it was a hit! I ended up having to use frozen broccoli (microwaved a couple of minutes less than the time called for and then added it in with the other veggies) and I added carrots (cooked them a bit before adding the other veggi” — a cook, 5.0★

“Thanks Mel for another wonderful recipe. Don't know how this one got past me. It's delicious and smells amazing. Even better the next day. Doubled up on everything except the chicken. A new family favorite. P.s.. I'm forever telling the family that there's ” — a cook, 5.0★