CANNING AND COOKING AT HOME
  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy

chicken lo mein

12/31/2014

1 Comment

 
Picture
Chicken Lo Mein

Ingredients: 
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


Sauce
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)

Directions:

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.
Serve immediately.

NOTE:
*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/

Picture
1 Comment
Barbara J Babcock link
9/29/2015 04:57:21 pm

Reply



Leave a Reply.

    F I N D  A  R E C I P E 

    Print Friendly and PDF


    Picture

    Picture


    RSS Feed

    Archives

    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014

Picture
© Copyright 2021, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy