Tonight's dinner did just that -- this recipe made about 6 portions of what was a delicious combination of chicken, pasta, and vegetables, all with an Asian-like sauce. A good make-at-home, healthier version of Lo Mein. Jam-packed with veggies, you can pick and choose your favs and make this your way. I learned tonight that while my husband doesn't love corn, he definitely does not like baby corn. Next time, I'll do him a favor and leave them out.
With our bellies full and four packages in the refrigerator I think he'll have enough to suffice while I'm shooting the next best Brother™ P-touch® commercial.
Chicken and Vegetable Lo Mein
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| Chicken and Vegetable Lo Mein |
What You Need:
- 1/2 box thin spaghetti
- 3 tbsp hoisin sauce
- 1/4 c chicken broth
- 2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp finely chopped fresh ginger
- 1 medium onion, halved lengthwise and thinly sliced
- 1 package sliced mushrooms
- 1/2 c thinly sliced carrots
- 1 c broccoli florets
- 1 c sugar snap pea pods, halved
- 1 (15-ounce) can Chinese baby corn, drained and cut in thirds
- 3 large chicken breasts, cut into small chunks
How You Do It:
- Cook the noodles according to the package directions until just tender. Drain and set aside.
- In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set aside.
- Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Stir-fry the ginger and onion for 2 minutes until onions are tender.
- Add the mushrooms and carrots and stir-fry 2 minutes more.
- Add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a large bowl.
- Heat the remaining tablespoon of oil in the pan. Add chicken and stir-fry it until no longer pink. Add the cooked noodles, vegetables, and sauce. Lightly toss the mixture until heated through, about 3 minutes.
Chicken and Vegetable Lo Mein recipe adapted from Fun Family Magazine
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