Chicken Lo Mein
1 pound chicken fillets, sliced into thin pieces.
2 tablespoon soy sauce (for marinade)
10 ounces lo mein egg noodles
1 tablespoon olive oil
2 cloves garlic, minced
1 red bell pepper, julienne
1 onion, julienne
1/2 cup snow peas or snap peas
1 small can sliced waterchestnuts
3 cups baby spinach
2 eggs, beaten *optional
2 tablespoons soy sauce (or more, to taste)
2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon Sriracha (or more or less, to taste)
1/2 teaspoon Red Hot Chili Oil (more or less, to taste)
Cut chicken into thin slices and marinate in soy sauce for up to 4 hours in the refrigerator.
In a prep bowl, stir together soy sauce, sugar, sesame oil, ginger, Sriracha and Red Hot Chili Oil; set aside.
In a large pot cook lo mein noodles according to package instructions; drain well.
In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook 1-2 mins. Add in the garlic, bell pepper, snow/snap peas, water chestnuts and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach and optional beaten egg until the spinach has wilted and eggs are cooked through, about 2-3 minutes. (I do this as the noodles are nearing end of their cook time.)
Stir drained/cooked lo mein noodles and sauce mixture in with vegetables. Gently toss to coat & combine.
*If lo mein noodles cannot be found, thin spaghetti can be substituted. Feel free to add any extra vegetables or mix of your own. Proteins can be changed up to from fish to beef and egg can be omitted as well. If you want a great taste without extra heat - leave the Red Hot Chili Oil out of dish or add when serving table-side.
Recipe by: Diane Baker for Canning and Cooking at Home
Photo by: Diane Baker
Pinterest Pin: http://www.pinterest.com/pin/68727467625/