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Sesame Ginger Chicken Lo Mein
with broccoli / cashews

Active: 30 minTotal: 30 min

These sweet and savory noodles, with a little spice from fresh ginger, will change the way you look at lo mein. They were featured in 2018 and are packed with far more flavor than the standard take-out version. This time around we're adding coleslaw mix for a bit more substance and texture.



Sesame Ginger Sauce:
  • Ginger, fresh - 1 Tbsp, grated
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 2 Tbsp
  • Honey - 2 Tbsp
  • Red pepper flakes (opt) - 1/4 tsp
Sesame Ginger Chicken Lo Mein:
  • Broccoli - 10 oz, chopped
  • Bell peppers, red - 1, diced
  • Garlic - 2 cloves, chopped
  • Noodles, lo mein - 10 oz (sub Udon or soba noodles)
  • Chicken breasts, boneless and skinless - 1 lb, cubed
  • Cilantro - 1/4 cup, leaves torn
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Coleslaw mix - 5 oz (look for a mix that includes grated carrots)
  • Cashews, roasted and unsalted - 1/3 cup
  • Lime juice - 2 tsp
  • Sesame seeds, white (opt) - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make sauce - Grate ginger. Combine ginger, soy sauce, vinegar, toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
  2. Broccoli / Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Cook noodles - Cook noodles according to package instructions. (Can be done up to 2 days ahead)
  4. Chicken - Cube chicken. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  5. Cilantro - Chop cilantro.


  1. Heat a wok with first part of cooking oil over medium-high heat. Add chicken and saute until chicken is cooked through, 4 to 6 minutes. Set chicken aside and return wok to heat.
  2. Add second part of cooking oil and then broccoli. Saute until broccoli is cooked through (add a splash of water and cover with a lid if you’d like the broccoli more tender), 3 to 4 minutes.
  3. Add bell peppers, garlic, and coleslaw mix and saute until peppers are starting to soften, 3 to 4 minutes.
  4. Pour sauce over vegetables and bring to a simmer.
  5. Stir chicken, noodles, and cashews into stir-fry. Toss everything well to combine.
  6. Top lo mein with lime juice, sesame seeds, and cilantro. Enjoy!

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This meal has 38 reviews

I liked it the day of but heated over not too much. Husband had opposite reaction

By: Grace
Posted: Dec 02, 2019
Diet: Vegetarian

I liked this but would increase the sauce next time

By: Jennifer
Posted: Nov 16, 2019
Diet: Original

I did a mix of GF and Paleo (I ate paleo and I put the rest of my family's dinner on pasta). I liked it. Not my favorite. I found the sauce not as flavorful as others. I do like how veggie filled this recipe is.

By: Kimberly
Posted: Nov 06, 2019
Diet: Paleo

Needed salt. I would use either salted cashews or add salt. Also, I used leftover chicken from the Banh Mi recipe.

By: Dana
Posted: Oct 17, 2019
Diet: Gluten-free

One of my favorite CS stir fry recipes so far. Very gingery sauce. I had a mishap with the noodles, so served with brown rice I had on hand, turned out great!

By: Melanie
Posted: Oct 17, 2019
Diet: Original

Overall I think this was really nice. I love that I'm seeing more vegetarian meals without Tofu! I did make and add extra sauce as I see is a common theme. Four stars with the current amount of sauce, but 5 stars if you double the sauce recipe. I will make this again.

By: Carolyn
Posted: Oct 10, 2019
Diet: Vegetarian