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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