Chicken and Vegetable Lo Mein
Chicken and Vegetable Lo Mein requires roughly 45 minutes from start to finish. Watching your figure? This dairy free recipe has 446 calories, 23g of protein, and 12g of fat per serving. This recipe serves 6 and costs $1.11 per serving. 37 people were glad they tried this recipe. If you have olive oil, bell pepper, veggie mix, and a few other ingredients on hand, you can make it. A few people really liked this main course. It is brought to you by Cookie Monster Cooking. With a spoonacular score of 97%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Stir-Fried Chicken and Vegetable Lo Mein, Vegetable Lo Mein, and Vegetable Lo Mein.
Servings: 6
Ingredients:
12 ounces uncooked spaghetti or angel hair pasta
1 bell pepper, thinly sliced
1 cup shredded carrots
1 ½ cups cooked cubed chicken
2 tablespoons cornstarch
½ cup dry roasted peanuts
3 cloves garlic, minced
1 tablespoon ginger root, minced
1 cup chicken broth (we use low sodium)
¼ cup soy sauce (we use low sodium)
1 tablespoon olive oil
1 red onion, thinly sliced
1 bag fresh stir-fry veggie mix (12-14 ounces)
Equipment:
sauce pan
frying pan
whisk
bowl
Cooking instruction summary:
In a medium saucepan, bring water to a boil. Cook the pasta according to the package directions. Drain and set aside.Meanwhile, heat the olive oil in a large skillet over medium high heat. Add in the pepper, red onion, carrots and stir-fry veggie mix. Cook until the vegetables are crisp tender, stirring occasionally, about 5-6 minutes.While the veggies are cooking, whisk together the chicken broth, marmalade, soy sauce, garlic, ginger root and cornstarch in a small bowl. Set aside.When the veggies are ready, mix in the chicken chunks. Move the veggie/chicken mixture to the sides of the skillet (creating a well in the center of the pan). Pour in the sauce. Bring the sauce to a boil over medium high heat. Once boiling, mix the veggies/chicken with the sauce so evenly coated. Turn off the heat. Add the drained pasta and peanuts directly to the skillet. Toss so that everything is well combined. Serve immediately.
Step by step:
1. In a medium saucepan, bring water to a boil. Cook the pasta according to the package directions.
2. Drain and set aside.Meanwhile, heat the olive oil in a large skillet over medium high heat.
3. Add in the pepper, red onion, carrots and stir-fry veggie mix. Cook until the vegetables are crisp tender, stirring occasionally, about 5-6 minutes.While the veggies are cooking, whisk together the chicken broth, marmalade, soy sauce, garlic, ginger root and cornstarch in a small bowl. Set aside.When the veggies are ready, mix in the chicken chunks. Move the veggie/chicken mixture to the sides of the skillet (creating a well in the center of the pan).
4. Pour in the sauce. Bring the sauce to a boil over medium high heat. Once boiling, mix the veggies/chicken with the sauce so evenly coated. Turn off the heat.
5. Add the drained pasta and peanuts directly to the skillet. Toss so that everything is well combined.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
