Chicken and Vegetable Lo Mein

Homemade Chinese food was a frequent request for dinner when I was growing up. After going primal, I began to miss some of my favorite Chinese dishes. This recipe brings some familiar Eastern flavors together for a fabulous reinterpretation of chicken and vegetable lo mein.

20 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:9 g
Carbohydrates:23 g
Protein:26 g
Calculated per serving.

Serves: 5

Serves: 5decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Heat wok or skillet over high heat.
  2. Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
  3. Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.
  4. Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
  5. Add in almonds, cabbage, and green onion.
  6. Pour in coconut aminos (2–4 tbsp).
  7. Cook 2–3 minutes, until cabbage softens a little.
  8. Remove from heat, and garnish with sesame seeds.


Alternative protein options for this dish would be beef, bison, pork, or shrimp. All would be delicious!

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  1. amdole
    April 9, 2012

    This is a favorite of ours! We make a double batch and enjoy leftovers for lunch. Seriously delicious and so, so, so healthy! LOVE it!

  2. Veronica
    May 1, 2012

    This is a great tasting, easy meal! I like to get all the prep-work done in the morning – then when I get home from work, dinner can be ready in no time.

  3. LaurieS31
    May 7, 2012

    Yummy! Very quick and easy to make… with only one pot to clean. I love this as a weeknight go-to meal. Prep all your veggies before you start cooking, the process goes quickly.

  4. LaurieS31
    May 30, 2012

    I marinated my diced chix with Sesame oil, olive oil, black pepper, diced onion and garlic (3 hrs) then emptied it all into the very hot wok. Added LOTS of crushed red pepper and a dash of Fish sauce to the dish. Omitted the celery (didn’t have any) as well as the Almonds (husband dislikes nuts in his food). He could not stop telling me how absolutely delicious it was. Thank you so much for this recipe. Oh and didn’t have CoCo aminos so I used Gluten-free soy sauce. Thanks again!!!!

  5. essiesue89
    October 9, 2012

    This meal is now one of my favorites! So easy to make and smells awesome! I had enough left over for lunch at work and all my co-workers kept asking “What smells so good?”. Of course I had to brag… 🙂

  6. RosiePosie
    Supporting Member
    March 8, 2013

    This is soooo yummy! I made it tonight for dinner and it was a hit 🙂 It was simple to make too. I’ve been doing low carb for the past year and recently have been reading up on paleo/primal etc. and I have to admit the lack of dairy freaked me out (dairy is the main reason I can survive doing low carb haha), but this was so good I didn’t even miss it. I can’t wait to try more of your recipes. Thank you so much for sharing them!!

  7. thrashnbash
    August 29, 2013

    Honestly, not a huge broccoli fan and pretty much avoided it most of my life until we bought the 30 day intro to Paleo. I’ve had it much more and I’m liking the recipes it has been in.

    This recipe is FABULOUS. Very few recipes I’ve found in this book that I wouldn’t have again. Thank you guys so much!

  8. emy
    September 5, 2013

    I didn’t have any almonds so i skipped that part and maybe that is where I went wrong, but I thought this recipe was incredibly bland. I ended up adding some crushed red pepper and fish sauce to give it some flavor.

  9. gloria
    October 15, 2013

    I agree with Emy, It was bland although the texture of everything worked well together. I also added some crushed red pepper. I also tried adding more sesame oil for flavor but didn’t do the trick, may try the fish sauce. Anyone having more tip flavors to get more of the Asian taste would be helpful.

  10. colearrien32
    January 10, 2014

    This was yummy. I can’t believe my 8yr old and 5yr old loved it. I added a little extra soy sauce (used soy sauce in place of coconut aminos). The almonds gave it an extra crunch. Thank you!

  11. LMParks79
    April 15, 2014

    This was my first official Paleo dish to make. I enjoyed the process, but agreed with a few other reviewers that it is a bit bland. My husband liked it (but he did get rice with his). I’ll make again and see how I can add a little bit more pizzazz to it.

  12. jensmith2010
    July 31, 2014

    Made this last night. Very easy to make and fast. The first direction said to heat wok or skillet over high heat (I used a skillet). I don’t know if I’m just that new to cooking our what but the oil was splattering like crazy! Over all I liked the flavor and will make again. Maybe I’ll try marinating the chicken in the garlic and ginger because I didn’t taste much of either. I did use pre-minced ginger and garlic so maybe that was the case or maybe I should have added a little more since it wasn’t fresh.

  13. Shawna Z
    April 21, 2017

    This was delicious! Even my picky husband polished off his plate.

  14. James77
    November 3, 2018

    This has, by far, become one of my favorite recipes. I tweaked it a little by adding about double the toasted sesame oil. I also doubled the celery and water chestnuts, for added crunch. I use about half of the called for coconut aminos as well, just to cut salt out that much more. I have had more luck using pre-cut packages of cole slaw for the cabbage. The fresh cut I did seemed a more soggy result. Using freshly chopped chicken seems to work best. I have used ground packaged chicken, and it still comes out very well but not as good.

    Also, definitely follow the 2 minute cook times for each batch of ingredients after cooking the chicken. It ends up with far more crunchiness. Not that the more tender is bad, but I like crunchy food.

    Having tried chicken, beef, and shrimp…the chicken seems best. I wish the shrimp were as it is lower in calories. But again, overall this is an outstanding recipe. It did take a bit of getting used to, meaning it was slow for me the first couple of times. But I can bang out a couple batches of this in no time now.

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