As I was trying to think of what to make with the chicken breasts in my fridge for dinner tonight, I quickly realized that I had lots of amazing fixins in my pantry for a wonderful lo mein. So, I looked in my big Better Homes cookbook, and altered the recipe they had in there. It was so yummy, I just HAD to share!! I think I might make it tonight... =)
1In a medium sized bowl, combine 2 Tbsp of the soy sauce, the rice vinegar, and 2 Tbsp of the honey. Add cubed chicken, toss to coat, and let stand at room temp for 20 minutes.
2Cook noddles according to package directions until tender; drain. Rinse with cold water; drain well. Set noodles aside.
3For sauce, in a small bowl stir together broth, the remaining soy sauce, the remaining honey, and the cornstarch. Set aside.
4Pour vegetable oil and sesame oil in a wok or large non-stick skillet. Heat over medium-high heat. Add garlic; cook and stir for 30 seconds. Add carrot and broccoli; cook and stir for 2 minutes. Add baby corn, mushrooms, and waterchestnuts; cook and stir for 2 minutes. Remove veggies from pan.
5Drain chicken; discarding marinade. Add chicken to wok/skillet. Add more oil if necessary. Cook and stir for 4-5 minutes, or until no longer pink. Push chicken from center of wok. Add sauce to center of wok. Cook and stir until thickened and bubbly. Add the cooked noodles and vegetables. Using tongs or salad forks, toss mixture until heated through. Serve while hot. Enjoy! =)
6*You can substitute chicken with beef, pork, or shrimp. Or, you can leave out the meat altogether for a vegetarian version. Top with some sesame seeds and enjoy! YUMM!!