chicken lo mein

Name: Chicken Lo Mein
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: Asian
Ingredients: 12 ounce(s) skinless, boneless chicken breasts, cubed or cut into strips; 6 tablespoon(s) reduced sodium soy sauce; 1 tablespoon(s) rice vinegar; 4 teaspoon(s) honey; 10 ounce(s) dried chinese egg noodles; 1/3 cup(s) chicken broth; 2 teaspoon(s) cornstarch; 1 tablespoon(s) vegitable oil; 1 tablespoon(s) sesame oil; 4 clove(s) minced garlic; 1/2 cup(s) carrots, julliened; 1/2 can(s) whole baby corn, cut into halves; 1 can(s) sliced waterchestnuts, julliened; 1/2 cup(s) halved mushrooms of your choice; 2/3 cup(s) chopped broccoli

(2 RATINGS)

255 Pinches 1 Photo

Bre Van Patten

Vale, OR

Updated on Feb 4, 2012

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... =)

Rate

prep time 15 Min

cook time 20 Min

method Pan Fry

yield 6 serving(s)

Ingredients

12 ounces skinless, boneless chicken breasts, cubed or cut into strips
6 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
4 teaspoons honey
10 ounces dried chinese egg noodles
1/3 cup chicken broth
2 teaspoons cornstarch
1 tablespoon vegitable oil
1 tablespoon sesame oil
4 cloves minced garlic
1/2 cup carrots, julliened
1/2 can whole baby corn, cut into halves
1 can sliced waterchestnuts, julliened
1/2 cup halved mushrooms of your choice
2/3 cup chopped broccoli

How To Make chicken lo mein

Step 1

In 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.

Step 2

Cook noddles according to package directions until tender; drain. Rinse with cold water; drain well. Set noodles aside.
Step 3

For sauce, in a small bowl stir together broth, the remaining soy sauce, the remaining honey, and the cornstarch. Set aside.
Step 4

Pour 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.
Step 5

Drain 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! =)
Step 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!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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