Chicken Lo Mein

Bryan and I love Chinese food. The anniversary of us meeting, he took me to a Chinese restaurant in Crosby. Actually, we pretty much love any Asian cuisine.

Whenever we go to a new Chinese place, I always try the lo mein. I have the same thought process of lo mein as I do when we go to Italian restaurants and I order spaghetti. If they can’t make the basic recipe right, then why eat there?

Lately, I’ve been craving Panda Express chow mein, which in my head is more of a lo mein without the meat. The only difference is there isn’t egg in it. Then I decided, maybe I should make my own. The truth of the matter is, we, Americans, are lazy. Hence, the reason why take out is so popular.

When I found this recipe, I decided to add chicken.

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Chicken Lo Mein

2 tablespoon vegetable oil, divided
4 cups cabbage, shredded
1 cup carrots, shredded
3 green onions, sliced in long thin strips
1 pound fresh steamed noodles
1 1/4 cup chicken broth
1/4 cup soy sauce
1/8 cup Pure Sesame Oil
1/4 cup oyster sauce
1 tablespoon sugar
6 thinly sliced chicken breasts, cut into strips
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon paprika

Directions

Mix onion powder, garlic powder, and paprika in a small dish.

Sprinkle over chicken strips and mix until the chicken is coated in the seasonings.

Heat 1 tablespoon of vegetable oil in a large skillet. Cook chicken in oil.

Place chicken on a dish with a paper towel once cooked.

Heat 1 tablespoon of vegetable oil in the skillet again. Dump carrot, cabbage and green onions into skillet. Cook until cabbage is wilted.

Add cooked noodles to skillet along with 1/2 a cup of chicken broth. Cook for a few seconds and add rest of the broth. Stir until broth has been absorbed.

In a small dish mix oyster sauce and sugar.

Add the chicken to the skillet and mix until chicken is evenly disburse in the noodle mixture.

Add sesame oil, soy sauce, and oyster mixture to the skillet. Stir until everything is even coated by the sauces.

Put skillet on high and cook for a 4 minutes constantly stirring the lo mein.

Makes 8. Calories: 521, Carbohydrates: 44 grams, Sugar: 4 grams, Fiber: 5 grams, Protein: 28 grams.

Bryan claimed it was different. I, on the other hand, thought it was better than take out.

The flavors were perfect. The seasoning of the chicken was amazing. Everything tasted good. Maybe the flavors were too much for Bryan. They were more *boom* I’m in your mouth and not a subtle appearance. Still, it’s better than takeout.

You can find steamed noodles at your local Asian store. It is in the freezer aisle.

If you don’t like chicken, you can use shrimp, beef, pork, or a combination of all of them or none of them for a vegetable lo mein. If you want it to be more of a lo mein, add 2 scrambled fried eggs.

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