Tuesday, January 21, 2014

One Pot Wonder Chicken Lo Mein ***

Normally, I'm not a huge fan of lo mein.  It just always tastes to oily to me, for some reason.  I saw the picture of this one on Pinterest, though, and I knew I had to try it.  So glad I did!  It was delicious.  I used two large boneless/skinless chicken breasts, just to make it stretch a bit further.  I also used linguine, since that's what the OP used with hers.  Definitely my favorite for this dish as well.  I think the fettuccine would have been a bit too big for this.  It would have taken away from the other flavors, in my opinion.  The red pepper flakes add just a bit of heat, but it was just right for my kids.  Over all, this was an absolute winner for us.  I served it with the Slow Cooker Baked Sliced Apples, so that we'd have a little of sweet to offset the heat. ;-)

(luckymommyto2boys ~ Amy ~ TheWholesomeDish)

1/2 lb. boneless skinless chicken breast, cut into small chunks
12 oz. whole wheat linguine or fettuccine, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
4 cloves garlic, minced
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
1/2 teaspoon red pepper flakes
4 cups chicken or vegetable broth
1/2 cup water
2 teaspoons extra virgin olive oil

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

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