Family Favorite Chicken Lo Mein |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a basic, yet interchangeable, meal-in-one! Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy/garlic sauce! Tweak this recipe to make it your family favorite! Serve with Padang sauce on the side for those who like it SPICY! Sprinkle chopped peanuts and sliced green onion over all just before serving if you care to garnish! Ingredients:
1 (16 ounce) package angel hair pasta |
3 tablespoons peanut oil, divided |
4 boneless, skinless chicken breast, cut into 1/2 inch pieces |
2 cups shredded carrots |
2 cups sliced celery |
6 green onions, chopped |
3 tablespoons chinese black bean and garlic sauce |
1 1/2 cups chicken broth |
1 teaspoon soy sauce |
1 tablespoon cornstarch |
1 tablespoon sesame oil |
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
3. In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.
|
|