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Chicken Lo Mein

by on ‎03-25-2015 05:32 PM

My recipe for the week is a twist on a take-out classic.  Chicken Lo Mein is a favorite for us.  This is the first time I tried making it myself.   I used rice noodles instead of the traditional Lo Mein noodles.  I personally like the lighter texture of the rice noodles.  You can substitute your favorite veggies.  It looks like a lot of steps but it is really easy.  The flavor is not the same as the Lo Mein from our favorite Chinese restaurant but we really enjoyed it.  I hope you do too. 


 


Chicken Lo Mein


4 – 6 boneless chicken breasts, cubed


1 pkg. Lo Mein or rice noodles


2 ½ TB Sesame oil


2 ½ TB veg. oil


1 cup broccoli, coarse cut


1 cup baby carrots


1 cup spinach, chopped


1 cup Snow peas


1/4 cup chopped scallions


1 cup sliced mushrooms


Salt & pepper to taste


Sliced water chestnuts


Sauce:


1 teaspoon mined fresh ginger


1 teaspoon minced fresh garlic


1/3 cup sugar


1/4 cup soy sauce


2 tablespoons white vinegar


2 tablespoons dry sherry


2/3 cup chicken broth


 


Bring 4 cups of water to a boil.  Cook noodles according to package directions.  Meanwhile, season the chicken with salt & pepper.  Cook the chicken in a large skillet with veg. oil & sesame oil.  Set aside.  Add broccoli, spinach, carrots, mushrooms, scallions, cook to desired tenderness. (softened but not mushy for me)


Mix all the ingredients for the sauce.   Return cooked chicken & cooked noodles to the pan.  Pour the sauce over the chicken, veggies & noodles to coat. 


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