Chicken Lo Mein

(Recipe approved by the students of Orange Co.)

Seasoned All-Natural* Pulled Chicken and fresh vegetables served over a bed of teriyaki noodles.



2 lbs. 5 oz.Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat, Thawed
13 oz.Red Bell Pepper
13 oz.Green Bell Pepper
7 oz.Carrots, Shredded
14 oz.Spanish Onion
2 oz.Garlic, raw and pealed
2/3 Tbsp.Ginger Powder 
1 1/3 Tbsp.Onion Granulated
2/3 Tbsp.Garlic Granulated
3 Tbsp.Cilantro, Dried
2/3 Tbsp.Black Pepper 
2 Tbsp.Olive Oil
4 oz.Green Onion


Noodles & Sauce

1lb Teriyaki Sauce, low sodium 
2 lbs. WG Spaghetti Noodles 
1 Qt. + 2 Cups Water 
1 tsp. Olive Oil 

Preparing the Noodles

  1. Preheat Combi on steamer setting set to 212°F
  2. Weigh teriyaki sauce and place in a 4-inch hotel pan. Cover sauce with plastic wrap and place in pre heated combi for 10 minutes or until sauce reaches 135°F. Hold hot in warmer until ready for use.
  3. Weigh raw pasta noodles, then break in half and place into a 4-inch-deep hotel pan. (note* Use perforated inner pan to ease in draining and retaining liquid for later step)
  4. Add measured water.
  5. Cook in preheated steamer at 212°F until pasta is al dente (10-15 minutes).
  6. Carefully remove perforated pan with pasta allowing pasta to drain, leaving remaining water in lower pan. Do not rinse pasta. Mix pasta with oil to keep pasta from sticking together. Put plastic film over pan and place in warmer. Before discarding pasta water, reserve 2/3 cup per 16oz teriyaki used for sauce. Mix reserved water with pre-heated teriyaki sauce


Preparing the Chicken and Veggies

  1. Preheat oven to 375°F (if using a combi, use the dry heat setting to 375°F
  2. Weigh the correct amount of thawed chicken. Place in a mixing container.
  3. Weigh and mince the garlic.
  4. Weigh all vegetables.
  5. Wash and devein the peppers. Peel and quarter the onion. Prepare robot coupe with the 4x5 by 4x5 medium dice grate and blade. Put into robot coupe for dicing. Add diced vegetables to mixing bowl with chicken.
  6. Toss all vegetables (excluding the green onion), seasonings, minced garlic, chicken, and oil to coat. Transfer to a lightly oiled (use pan spray) sheet tray. Place in oven and roast for 15-20 minutes or until mixture reaches 165F.
  7. After temping, combine the chicken and vegetable mixture with Sauce (the reserved pasta water and teriyaki sauce from step 1 line)
  8. Thin slice the green onion on a bias. Set aside for garnish.


To Build Lo Mein Bowl:

  1. In an entree container, using the 8-ounce spoodle, portion pasta.
  2. Portion the vegetable and chicken mixture onto the pasta using a 4-ounce spoodle
  3. Garnish each serving with 1 teaspoon of green onion. Cover and serve.

Image of Nutrition Facts for the Chicken Lo Mein recipe.

Application Uses
K-12 Schools