Chicken and tofu lo mein


While I love some Chinese take-out, after perusing the nutritional information on my favorite menu items, I was quite appalled. I thought there had to be a better way to get the same satisfaction out of something home made. Well, have no fear, I have found the perfect alternative!

*Veggie option: Cook without chicken and use Veggie Better Than Bullion


  • 8 ounces Thin Spaghetti; broken in half
  • 1 cup Water
  • 1 tablespoon Chicken or Veggie Better Than Bullion
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Brown Sugar
  • Oil; for frying (Sesame oil is preferred)
  • 1 pound chicken
  • 1 package tofu
  • 8 large Carrots
  • 1 Head of Broccoli
  • 1 large Onion
  • 4 Garlic Cloves


Cook spaghetti per box instructions. Drain and set aside.

Remove tofu from package, place on paper towels and sponge the moisture out of the tofu and set aside.

Using a pot or dutch oven with 1-2 tablespoons of sesame oil, brown both sides of the chicken and cook for about 5-6 minutes on each side. Let chicken cool and slice it into two inch pieces.

Add sliced chicken and tofu into the same pot, fry until completely cooked. Into the cooked chicken, add sauce mixture, cook all together for about a minute, set aside.

Dice carrots, broccoli and onion into two inch pieces.

Using the same pot, sautee onions and garlic until golden brown in one tablespoon of sesame oil. Add carrots and sautee until softened, then add broccoli and cook for about three minutes. Add 1 cup water, and add the Better Than Bullion and brown sugar, stir to dissolve, and let simmer until the water reduces. Add soy sauce and spaghetti, toss, and serve immediately.


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