Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

Chicken Lo Mein

I know, I know, what is Chinese food doing on this site? It's such a great recipe and you actually use Italian spaghetti....you don't need to order Lo Mein from the Chinese takeout again. My family goes crazy for this dish, and so I thought I would share this with you.

 

1 lb. boneless chicken breast, sliced into strips

1 green pepper, sliced into strips

4 scallions, washed, trimmed, sliced

1 can sliced mushrooms, drained

Canned Chinese vegetables (water chestnuts, sprouts, etc.), drained

Peanut/Canola oil

1 cup reduced sodium soy sauce

Fresh ginger, grated

1 tsp sugar

2 Tbs. oil

1 lb. thin spaghetti/linguini

2-3 cloves fresh garlic

In small bowl, combine soy sauce, ginger, sugar, 2 tbsp oil and add ½ mixture to chicken strips. Let stand a while.

In large pot, boil the pasta. Drain and add 2 tsp of oil and toss. Keep on the side.

In wok/large fry pan, add 2 tbsp oil till hot. Add chicken mixture till pink is gone. Remove.

Add 2 more tbsp oil to pan, add all cut vegetables all at once. Add ½ cup soy sauce mixture and sauté till vegetables are tender. Remove and add to cooked chicken.

Add 2 tbsp oil to pan and add drained pasta. Toss and stir fry for a few minutes. Add chicken and vegetables to pasta. Toss really well to coat all ingredients. Taste and see if needs more soy sauce. Get it to color you prefer.

You can substitute thin slices of beef or shrimp or make it vegetarian without meat. You can use broccoli, celery, carrots, whatever you have on hand. Just remember to keep the sizes the same.

*Note: slice vegetables and chicken to same size for even cooking.

*Tip: cut up all of your vegetables before you start cooking.