This Chicken Lo Mein is a light, refreshing meal that is quickly and easily put together. If you stock the sauce ingredients in your pantry this can be made impromptu, using any veggies you have on hand, with great success. I just love meals like this that are nutritious, tasty, easy to make, and easily adaptable.
Chicken Lo Mein
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon minced garlic
- 1 tablespoon rice wine vinegar (or distilled white vinegar)
- 1 tablespoon ketchup
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- 10 ounces linguine pasta (or Chinese Lo Mein noodles)
- 4 skinless, boneless chicken breasts, cut into 1/4-inch wide strips
- 1 tablespoon canola oil
- 1 large onion, coarsely chopped
- 2 cups shredded carrots
- 1-2 cups sliced mushrooms
- 1 head broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
- peanuts
- peanut halves
- Sriracha or Thai Sweet Chili Sauce
For the Sauce
For the Lo Mein
For Serving
Directions
- Whisk all of the ingredients together in a 1-quart bowl.
- Cook the noodles according to the package instructions. Drain and set aside.
- Heat the oil in an extra-deep skillet over medium heat.
- Add the onion and chicken. Cook, stirring occasionally until the chicken is completely cooked.
- Add the carrots, broccoli, and mushrooms and cook until the veggies are cooked to your desired doneness.
- Add the sauce and noodles.
- Stir to mix everything together and heat through.
- Served, garnished with the peanut halves and Sriracha or Thai Sweet Chili Sauce
For the Sauce
For the Lo Mein
Printed from A Bright and Beautiful Life {www.abrightandbeautifullife.com}
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