Chicken Lo Mein With Vegetables |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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BETTER than carry out! When craving Chinese food we prepare this dish. The secret is in the last step-cooking the noodles until darken. Easy preparation. Ingredients:
8 ounces thin spaghetti noodles |
3 cups water |
3 chicken bouillon cubes |
2 boneless skinless chicken breasts |
2 tablespoons olive oil |
2 tablespoons sesame oil |
1 onion, chopped |
1 garlic clove, minced |
1 celery rib, thinly sliced |
2 cups cabbage, thinly sliced |
2 stalks bok choy, sliced |
1 carrot, shredded |
1/4 cup frozen green pea |
1 tablespoon cornstarch |
2 tablespoons cold water |
1/4 cup light soy sauce |
Directions:
1. Boil spaghetti in water adding bouillon cubes until al dente. Drain well reserving liquid.
2. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside.
3. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth.
4. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.
5. Note: Coleslaw mix found in produce section of grocery can be substituted for cabbage.
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