I love when I find a good Chinese food restaurant. There are a couple really awesome places near my house, but it can get expensive to eat out. But we still need to eat Chinese food, right? As a bonus, three of my four kids ate and loved this!!
So, here’s my take on chicken lo mein.
I really like using thin spaghetti for this meal because it seems like just the right size. I have used linguini before, but it is difficult to cook and you really need to stir it a lot so it doesn’t stick together. Thin spaghetti makes this a super simple meal for any night of the week.
I found this super cool garlic press at a fun little kitchen store I came across. You can use it like a normal garlic press or put the garlic in the next spot over and slice it. For the mincing side, you can just put the garlic in without peeling it. I love garlic and this is going to make using it so much easier.
1 lb thin spaghetti, uncooked
1 Tablespoon sesame oil
1 boneless/skinless chicken breast, chopped into thin slices
1 red bell pepper, cut into thin strips
1 bunch green onions, cut into 3 inch strips
1/2 lb baby carrots, quartered lengthwise
4 cloves garlic, minced
1/4 cup lite soy sauce
1 teaspoon garlic powder
1 Tablespoon corn starch
1/4 teaspoon red pepper flakes
1/2 teaspoon Sriracha sauce
4 cups chicken broth
To a large soup pot, add all ingredients being sure to add the uncooked pasta first.
Bring to a boil then reduce to a simmer, medium/low heat. Cook with the lid on for approximately 15 minutes stirring a couple times, or until the chicken is cooked and most of the broth is gone. The pasta should be cooked at this point. Let sit uncovered for a few minutes before serving.
Yield: 6 servings