One-Pot Chicken Lo Mein

One-Pot Chicken Lo Mein 1/4 cup vegetable oil 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch cubes 1/4 teaspoon salt 8 oz white mushrooms, thinly sliced 6 green onions, thinly sliced on the bias, whites and greens separated 1 carton (32 oz) reduced sodium chicken broth 1 cup coarsely shredded carrots 1 cup shredded red cabbage 1/4 cup oyster sauce 2 tablespoons soy sauce 1 teaspoon ground ginger 8 oz uncooked spaghetti (from 16-oz package), broken in half In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add chicken and salt; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside. Add remaining 2 tablespoons oil to skillet, then stir in mushrooms and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in broth, carrots, cabbage, oyster sauce, soy sauce and ginger. Heat to boiling over high heat. Stir in chicken and spaghetti; return to simmering, then reduce heat and simmer uncovered 14 to 16 minutes, stirring frequently, until spaghetti is cooked through and sauce is thickened. Top with green onion greens.