Sunday, April 6, 2014

Chicken Lo Mein

This is another one pan recipe. While I do use a few other items, I love only having one pan to hand wash at the end of the night. Rusty and I recently discovered how much we really do like Asian food. The journey is slow, but we are branching out. This recipe for Chicken Lo Mein is a really good recipe that everyone in our house loves!

*2 chicken breasts
*16 oz box of linguini or fettuccini
*4 medium carrots, peeled and cut in half length wise, and then cut into 2 inch pieces
*1 medium red bell pepper, cut into strips
*4 garlic cloves, minced
*1/4 cup of soy sauce
*1 tsp garlic powder
*1 tsp corn starch
*1 tblsp sugar
*1/2 tsp red pepper flakes
*4 cups of chicken or vegetable broth
*2 tsp extra virgin olive oil

Cut the chicken breast into small pieces, and put into a large pot. Break pasta pieces in half, and place them on top of the chicken. Continue to add remaining ingredients, in the order listed above. Gently stir ingredients to allow spices added on top to disburse through pan. Cook over high heat, until the mixture comes to a rolling boil. Stir the ingredients well, cover, and reduce heat to medium-low. Cook for about 15-18 minutes, stirring half way through cooking time. Most of the liquid will cook into the meal, so don't be surprised by the reduced amount of liquid. If you find your finished product to be too dry, it was probably cooked just a few minutes too long (I did this the first time... oops!!) Maybe add just a little bit of water, to thin it back out. Allow the dish to cool for just a couple of minutes prior to serving. Enjoy!

I usually add more vegetables than stated in the ingredients. I like to add snap peas or broccoli as well. It's up to your preferences!