Get dinner on the table quickly with this 30 Minute Chicken Lo Mein Stir Fry. With fresh vegetables and General Tso’s Chicken, this is a super easy recipe. No worries because we got a crazy good quick fix when it comes to giving your family dinner in thirty minutes with frozen foods! Read on!
30 Minute Chicken Lo Mein Stir Fry
Busy parents have a lot on our plates, and sometimes getting food on the plate can be a considerable challenge. We here to show you how we created a beautiful, nutritious, and with pops of color all over the place. And we’re using frozen General Tso’s Chicken to get the job done.
Yes. This recipe uses thin spaghetti pasta to make our under thirty minutes dinner recipe. Why? Well, thin spaghetti cooks in 9-10 minutes, and that goes a long way in getting this 30-minute recipe finished and on the plate. Plus, pasta is so versatile and works incredibly well in all kinds of dishes.
Here’s the deal with this recipe, the key to getting all of its components done and mixed in under 30 minutes is having multiple pots going on at the same time. First, since we’re using thin spaghetti pasta, get the water on the stovetop and boiling ASAP and add a tablespoon of salt! Then preheat the oven to 400 degrees, arrange the frozen General Tso’s chicken on a baking sheet lined with parchment paper, then bake them for 15 minutes. Now, lets prep all of the veggies, if you have time prep the vegetables the night before, it’s a huge time saver. But, even if you didn’t prep the veggies ahead, it’ll only take a few minutes tops to get everything sliced, diced, and cut-up. I am also using minced garlic from a jar instead of peeling and mincing 3-4 cloves of garlic.
Next, get a large skillet over med-high heat and add two tablespoons of canola or coconut oil. When the oil is hot sauté the onions first for three (3) minutes, then add the remaining veggies and season with sea salt and freshly cracked black peppercorns, cover the skillet with a tight-fitting lid and reduce the temperature to low. Allow the vegetables to steam for four to five (4-5 minutes) then remove from heat.
Next, when the pasta is al dente, drain off the water using a colander and return to the pot, add a tablespoon of Chinese five-spice seasoning and a few dashes of low-sodium soy sauce, toss the pasta and add half of the sauce packet from the frozen General Tso’s Chicken package.
Add the veggies to the pasta and toss, place the General Tso’s Chicken in a bowl and add the remaining sauce and toss to coat, add the chicken to the pasta and vegetable mixture, and dinner is served.
The Ingredients You’ll Need To Make This Chicken Lo Mein Recipe:
Kahiki General Tso’s Chicken. This is crispy tempura white meat chicken served with a zesty Asian-style sauce, and you can find it in the frozen foods section of your local grocery store.
Thin Spaghetti. Pasta works well in this recipe, and although pasta isn’t typically used as an ingredient in Asian-inspired recipes, it is surprisingly delicious in this easy 30-minute recipe—regular spaghetti cooks in 10-12 minutes. However, thin spaghetti is done in 6-8 minutes. Always add pasta to boiling water and add a pinch of sea salt.
Peanut Oil. I sautéed the vegetables in a tablespoon and a half of peanut oil, but use whatever you have like vegetable oil, canola, or coconut oil. I also drizzled on a bit of sesame oil to give the recipe an additional Asian touch.
Vegetables. Use whatever veggies your family loves. I used both green and yellow zucchini, red and green bell peppers, red onion, carrots, broccoli, and green onions.
Seasoning. A little Chinese five-spice seasoning goes a long way, I also used minced garlic, a dash of red pepper flakes, and a few splashes of low-sodium soy sauce, but you can also substitute the soy sauce with fish sauce, coconut aminos or liquid aminos.
You Will Love This Recipe Because It’s:
Lots of Fiber
Has Lots of Veggies
Is Finished In 30-minutes
Now that you have the recipe, it’s time to prepare this easy to make and deliciously nutritious dinner idea for your family.
Chicken Lo Mein Stir Fry
- 1 24-ounce package of Kahiki General Tso’s Chicken
- 1 pound thin spaghetti
- 1 tablespoon Chinese Five Spice seasoning
- 2 tablespoon soy sauce, liquid aminos or coconut aminos
- 1 1/2 tablespoons peanut, canola or coconut oil
- 1 medium red or yellow onion chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup carrot thinly sliced
- 1/2 cup green zucchini cut into quarter slices
- 1/2 cup yellow zucchini cut into quarter slices
- 1 cup broccoli chopped
- 2-3 green onions cut diagonally
- sea salt to taste
- freshly cracked black peppercorns to taste
- Prep all of the vegetables and set aside.
- Preheat oven to 400 and follow the cooking instructions for the Kahiki General Tso’s Chicken, when the oven is preheated, place the chicken on a baking sheet lined with parchment paper. Place the sheet pan on the middle rack and back for 15-17 minutes until golden brown.
- Place the Asian-style sauce packet in a bowl of hot water and set aside.
- Fill a stockpot with water over high heat, when the water is boiling add the thin spaghetti pasta and a pinch of sea salt, cook the pasta until it is al dente in about 9-10 minutes.
- Place a large skillet over med-high heat, add peanut oil, when the oil is hot, add the onions and saute for three minutes, add the remaining vegetables and cover with a tight-fitting lid and turn the heat to low. Allow the veggies to cook for an additional three to four minutes.
- Drain the water off of the pasta and return the pasta to the stockpot, add the Chinese five-spice seasoning, red pepper flakes (optional) sodium-free soy sauce, or liquid aminos or coconut aminos and half of the Asian-style sauce. Toss the pasta to evenly coat, add the vegetables and toss again.
- Place the warm General Tso’s Chicken into a bowl and add the remaining Asian-style sauce and toss the chicken to coat evenly.
- Add the chicken to the pasta and vegetable mixture.