Chicken, Chard and Mushroom Lo Mein

Chicken Lo Mein

As with any stir-fry you can use whatever vegetables you have. I had fresh chard from my garden, and the last few green beans.Spinach would be good – and carrots, whatever you like.



  • 2 chicken breasts, about 10oz (300gr) total, cut into bite-size pieces
  • 1 onion, quartered and sliced
  • 2 cloves garlic, minced
  • 1 tbs minced ginger 
  • 4oz (125gr) mushrooms, trimmed and sliced
  • 6oz (175gr) chard, roughly chopped, stems kept separate
  • 1/2 yellow bell pepper, halved and sliced
  • 3oz (90gr) green beans, roughly chopped
  • 4oz (125gr) linguine,  about 1″ (2.5cm) circle
  • 1 tsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp olive oil
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1/4 cup (2oz, 60ml) sherry
  • 1 tbs cornstarch (corn flour, Maizena) dissolved in
  • 2 tsp soy sauce plus 1 tbs water


  • Cook pasta according to package instructions. 
  • While pasta cooks:  Heat 1 tsp olive oil and 1 tsp sesame oil in large nonstick skillet over medium-high heat.
  • Add mushrooms and sauté 3 – 5 minutes, until they start to brown.  Remove to a plate and set aside. 
  • Add remaining oils, onions, pepper, chard stems, beans to skillet, stir-fry for 3 minutes. 
  • Add garlic, ginger, stir-fry another 2 minutes. 
  • Add chicken to skillet and stir-fry 3 minutes.
  • Return mushrooms to skillet.
  • Add stock, sherry and chard leaves.
  • Bring to a boil, cover and simmer for 3 – 4 minutes until chard wilts and vegetables are tender. 
  • To finish: Drain pasta.
  • Uncover skillet and add cornstarch mixture, stirring until thickened.
  • Add pasta, toss to combine and serve.


You can substitute apple cider or apple juice for the sherry.
A lot of the prep is done while the initial ingredients are cooking.

Keywords: chicken, lo mein, chard