Pineapple Chicken Lo Mein |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
2 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
3 tablespoons canola oil, divided |
2 medium carrots, julienned |
1 medium green pepper, julienned |
4 ounces spaghetti, cooked and drained |
3 green onions, sliced |
1 tablespoon cornstarch |
1/3 cup soy sauce |
Directions:
1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
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