Sunday, February 27, 2011

Chicken Lo Mein

We had a craving for Chinese food the other day.  Instead of ordering take out we thought we'd find a recipe to make at home.  We found this recipe to be very good and very simple.  The best part of it?  The kids LOVED it.  It has enough flavor for the adult and simple enough for the kids to ask for seconds.  We found the recipe very tweak able(for those people like my dad who don't like to follow recipes: )  We used a frozen stir fry veggie mix for our veggies(just didn't think fresh veggies would last in the car while we went to church in the cold weather.)


1 tablespoon cornstarch

1 teaspoon ground ginger

1/4 cup reduced-sodium soy sauce(definitely recommend the reduced sodium, it can get a little salty)

2 tablespoons sherry or chicken broth

1 1/2 pounds boneless, skinless chicken breasts, thinly sliced

1 teaspoon reduced-sodium chicken bouillon granules

1/2 cup hot water

6 ounces uncooked linguine(we used thin spaghetti)

1/2 pound medium fresh mushrooms, sliced

1/4 pound fresh snow peas

1 large sweet red pepper, julienned

2 green onions, cut into 2 inch pieces

2 tablespoons canola oil, divided

2 teaspoons sesame oil


In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.

In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 
Link to original recipe.

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