Sunday, May 1, 2011

Chicken Lo Mein

Let's see if I can become a food blogger again! I have admittedly not been blogging for a very long time, but I do miss it! I really give a lot of credit to the blogging world for my love of food, and that love of food and experimentation has led to my loss of 20 pounds in the last year, even if I haven't been blogging about any of the fantastic food that I've been eating. This recipe for Chicken Lo Mein comes from Elly Says Opa by way of Annie's Eats and I've been using the sauce (with some adaptation) as my standard homemade stir fry sauce. I never used Oyster Sauce before, but now it is a staple in my pantry. It really brings the Asian flavor to stir fries and does not add any fishy flavor. The picture below is shown with whole wheat spaghetti noodles, which I do not recommend. The sauce doesn't get absorbed well enough over Italian noodles, so you either need Asian noodles or rice. I have substituted in all sorts of veggies with this recipe, it really goes great with everything.

Chicken Lo Mein
6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 cup chicken broth (I sometimes omit and use 2 Tbs Oyster Sauce and 2 Tbs Soy)
I add 1 Tbs Brown Sugar
Pinch red pepper flakes (I sometimes omit and add 1-2 tsp chili garlic paste)
1/2 tbsp. canola oil
1 medium chicken breast, cut into bite-sized pieces
1/2 small onion, chopped
1 bell pepper, seeded and sliced thin
1 cup snow peas
4 oz. sliced mushrooms (I used 2 julienned carrots instead)
3 cloves garlic, minced (I use less if I'm using chili garlic paste)
1 tsp. sesame oil (I usually only use if I'm serving with the noodles, not with rice)

Bring a pot of water to boil. Cook the lo mein noodles according to the package directions. Drain and set aside. In the meantime, make the sauce by combining the oyster sauce, soy sauce, chicken broth, brown sugar and red pepper flakes in a small bowl. Whisk well and set aside.
Heat the canola oil in a large nonstick skillet or wok over medium-high heat. Add the chicken to the pan and cook until browned and cooked through. Add in the vegetables, each a few minutes apart, starting with the onion and ending with the bell pepper (or whatever veggie takes the least amount of time to cook). Cook just until tender-crisp. Add in the garlic and saute just until fragrant, about 1 minute. Add the sauce to the pan, and then the cooked lo mein noodles. Toss the mixture well to coat everything. Drizzle with the sesame oil and toss once more. Serve immediately.

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