Ingredients

Method

1. 1

   Bring a pot of water to boil. Add the spaghetti pasta (or Lo Mein noodles) to the boiling water and cook for one minute less than the package instructions.

2. 2

   While the noodles are boiling, heat a wok or large pan over high heat. Add oil.

3. 3

   Add the thinly sliced chicken breast to the wok. Season the chicken with garlic powder, onion powder, salt, and black pepper. Stir and cook the chicken until it's almost done, about 4-5 minutes. Remove the cooked chicken from the pan and set it aside.

4. 4

   In a separate Pyrex measuring cup, combine chicken broth, low sodium soy sauce, brown sugar, sesame oil, pressed garlic, minced fresh ginger, and white pepper. Mix until the brown sugar is fully dissolved.

5. 5

   Add 2 teaspoons of oil to the wok. Add the sliced onions and bell peppers, along with a pinch of salt and pepper. Sauté for 2 minutes on high heat, stirring frequently.

6. 6

   Next, add the sliced zucchini and carrots to the wok with another pinch of salt and pepper. Sauté for 2 minutes, stirring frequently.

7. 7

   Finally, add the broccoli florets to the wok with a pinch of salt and pepper. Sauté for another 2 minutes.

8. 8

   Return the cooked chicken to the wok with the vegetables.

9. 9

   Add 0.5 tablespoon of corn starch to the Lo Mein sauce mixture and stir well until combined. Pour the entire sauce mixture into the wok with the chicken and vegetables.

10. 10

    Stir everything together and allow the sauce to thicken slightly, cooking for a couple of minutes. Ensure the chicken is fully cooked through.

11. 11

    Drain the cooked noodles and toss them with a little sesame oil. Add the noodles to the wok.

12. 12

    Using tongs, toss the noodles, chicken, and vegetables to evenly coat everything in the Lo Mein sauce. Cook for another 1-2 minutes to allow the noodles to absorb the sauce.

13. 13

    Remove from heat and serve immediately. Store any leftovers in the refrigerator.