Monday, November 14, 2011

Chicken and Vegetable Lo Mein

I really love Chinese food, I could eat it all the time. This recipe was just a few ideas I had to make something healthy and flavorful. Both Nate and I really enjoyed it and the leftovers were good too!

2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, julienned
2 carrots, thinly sliced
1 green pepper, julienned
2-3 heads of broccoli, cut into bite-sized pieces
1 Tbsp. cornstarch
1/2 Tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1/2 cup water
1/2 cup soy sauce (I always use low-sodium)
8 oz. Chinese noodles (or you could substitute spaghetti noodles)
olive oil

Mix water and cornstarch together in a small bowl, add brown sugar, ginger, chili powder, garlic powder, pepper, and soy sauce and set aside. In a large skillet heat 1-2 Tbsp. of olive oil and cook chicken. Once finished, remove chicken from the skillet and set aside. Add another 1-2 Tbsp. of olive oil and saute vegetables. Cook vegetables until tender but still have some bite to them. Pour some sauce into the skillet, you want enough to cover the bottom of the skillet, but you don't want to drown the vegetables and mix well. Boil noodles and remove them from pot a few minutes before they hit al dente. Saute vegetables in the sauce until the sauce starts to thicken. Add partially cooked noodles and stir well. Continue to saute until noodles are finished cooking and sauce has thickened. Serve hot!

I linked this recipe up to Totally Tasty Tuesdays.

1 comment:

  1. I found your recipe on Pinterest and tried it tonight! It was great! My whole family loved it! I used whole wheat linguine noodles and a bag of frozen stir fry mix! I will be looking around to check out more of your recipes!