Quick Chicken and Cabbage Lo Mein Recipe

Lo Mein is a classic, flavorful Chinese-style dish usually made with soft noodles, a mix of crisp vegetables, and your choice of protein. This version swaps the noodles for extra shredded cabbage to create a lighter, vegetable-forward take on the favorite—introducing a simple, satisfying Chicken and Cabbage Lo Mein. It’s packed with color and texture, brightened with ginger and garlic, and finished with a savory sauce that clings to the vegetables and tender slices of chicken. Ready in under 35 minutes, this is a great option for busy weeknights when you want something nourishing, fast, and delicious.

This recipe highlights shredded green cabbage as the “noodle” replacement, doubling down on vegetables while keeping the dish lean and full of flavor. The sautéed cabbage and mixed vegetables retain a pleasant bite, while the quick pan-seared chicken adds protein without weighing things down. The sauce—made from coconut aminos, grated ginger, garlic, and a touch of arrowroot to thicken—pulls everything together with umami and a subtle heat. Serve this Chicken and Cabbage Lo Mein hot, garnish with toasted sesame seeds, and enjoy a bright, veggie-forward meal the whole family will enjoy.

Ingredients

For the Lo Mein

• 3 boneless, skinless chicken breasts, sliced thinly against the grain
• 1/2 head green cabbage, shredded
• 2 cups matchstick carrots
• 2 cups broccoli florets
• 1 red bell pepper, stem and seeds removed, very thinly sliced
• 1/2 white onion, thinly sliced
• 3.5 ounces shiitake mushrooms, stems removed and sliced
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon toasted sesame oil
• 2 tablespoons extra-virgin olive oil
• 1 cup chicken broth
• 1 tablespoon toasted sesame seeds, for garnish

For the Sauce

• 1/3 cup coconut aminos (or low-sodium soy sauce if preferred)
• 1-inch knob of fresh ginger, peeled and grated
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1 tablespoon arrowroot starch (or cornstarch)
• 2 garlic cloves, finely chopped

Chicken and Cabbage Lo Mein

Instructions

1. Make the sauce: In a small bowl, whisk together the coconut aminos, grated ginger, crushed red pepper flakes, arrowroot starch, and chopped garlic until smooth. Set the sauce aside while you prepare the rest of the dish.
2. Heat the pan: In a large skillet or wok over medium-high heat, warm 2 tablespoons of olive oil together with 1 tablespoon of toasted sesame oil until shimmering.
3. Cook the chicken: Season the sliced chicken breasts with salt and pepper. Add the chicken to the hot pan in a single layer and sear until golden and cooked through, about 3 minutes per side depending on thickness. Remove the chicken to a plate and set aside. Letting the chicken rest preserves juices and prevents it from overcooking in the final toss.
4. Sauté the aromatics and firm vegetables: If the pan looks dry after removing the chicken, add another tablespoon of olive oil. Add the red bell pepper, sliced onion, and broccoli florets to the pan. Sauté for about 4 minutes, stirring occasionally, until the vegetables begin to soften but still hold some bite.
5. Add the remaining vegetables: Stir in the shredded cabbage, matchstick carrots, and sliced shiitake mushrooms. Season lightly with salt and pepper and toss to combine. Sauté until the cabbage just begins to wilt, about 3 minutes. You want the cabbage to be tender but not mushy.
6. Combine with sauce and broth: Pour in the chicken broth, give the prepared sauce a quick whisk, then pour the sauce into the skillet. Toss everything so the vegetables and chicken absorb the sauce. Let the mixture cook and the sauce thicken, about 3–4 minutes. The arrowroot will create a glossy finish that clings nicely to the vegetables.
7. Return the chicken: Add the seared chicken back into the skillet and toss to combine. Taste and adjust seasoning with additional salt, black pepper, or crushed red pepper flakes if you prefer more heat.
8. Finish and serve: Remove from heat, sprinkle with toasted sesame seeds, and serve immediately. This dish is great on its own or alongside steamed greens for an even larger vegetable boost.

Tips and Variations

• Protein swaps: Substitute thinly sliced turkey breast, tofu, or shrimp if you prefer a different protein. Adjust cooking time so the protein is cooked through without overcooking.
• Vegetable ideas: Snap peas, thin zucchini ribbons, or baby bok choy work well if you want to vary the vegetables.
• Make it gluten-free: Use coconut aminos and check that any broth or condiments are certified gluten-free.
• Thickener alternatives: If you don’t have arrowroot, cornstarch mixed with a little cold water will also thicken the sauce.
• Meal prep: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to preserve texture.

Nutrition (per serving)

Additional Info