Recipe Corner: One-Pot Chicken Lo Mein
So I told someone I was going to post this...then promptly forgot that I was going to post this. And then we made this dish today and I remembered...oh hey, I was gonna post this. -_- Oops. We've made this a couple of times, and it is pretty good. Honestly, the chopping of all the vegetables takes longer than the cooking, itself. :P
1/2 lb boneless skinless chicken breast, cut into small chunks (I almost always use more)
12 oz. whole wheat linguini or fettuccine, broken in half (or, just use lo mein noodles)
4 medium carrots, peeled and cut into thin 3-inch long strips
1 medium red bell pepper, cut into thin 3-inch long strips
1 bunch green onions, white part sliced and green part cut into 3-inch long strips
4 cloves garlic, minced
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
1/2 teaspoon red pepper flakes
4 cups chicken or vegetable broth
1/2 cup water
2 teaspoons extra virgin olive oil
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
My Notes:
You could probably replace the chicken with steak or pork, and use beef broth instead of chicken broth, but I don't know how/if that would affect cooking time. Same with tofu, and again, not sure how that would change cooking time. I've also used yellow bell peppers and orange bell peppers; it doesn't affect the taste. We also mince a can of sliced water chestnuts and add that to the mix, for a bit of texture.
Finally, because we are both spice wimps (and because that stomach bug has left me woefully sensitive to spicy foods), we omit the red pepper flakes. Even a half teaspoon packs quite a punch, if you're not used to it. However, what the pepper does is kick up the recipe a bit, and with it gone, it is a bit bland. I may need to experiment with black pepper, or perhaps even ginger, to add that kick without the heat.
But mmm, it's good. Slice up some of the stuff beforehand, like the onions and the carrots, and it'll pull together much faster. I like keeping these ingredients on-hand, as this is a good meal that whips up in a hurry.
1/2 lb boneless skinless chicken breast, cut into small chunks (I almost always use more)
12 oz. whole wheat linguini or fettuccine, broken in half (or, just use lo mein noodles)
4 medium carrots, peeled and cut into thin 3-inch long strips
1 medium red bell pepper, cut into thin 3-inch long strips
1 bunch green onions, white part sliced and green part cut into 3-inch long strips
4 cloves garlic, minced
1/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
1/2 teaspoon red pepper flakes
4 cups chicken or vegetable broth
1/2 cup water
2 teaspoons extra virgin olive oil
Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a boil. Stir and reduce to a simmer. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
My Notes:
You could probably replace the chicken with steak or pork, and use beef broth instead of chicken broth, but I don't know how/if that would affect cooking time. Same with tofu, and again, not sure how that would change cooking time. I've also used yellow bell peppers and orange bell peppers; it doesn't affect the taste. We also mince a can of sliced water chestnuts and add that to the mix, for a bit of texture.
Finally, because we are both spice wimps (and because that stomach bug has left me woefully sensitive to spicy foods), we omit the red pepper flakes. Even a half teaspoon packs quite a punch, if you're not used to it. However, what the pepper does is kick up the recipe a bit, and with it gone, it is a bit bland. I may need to experiment with black pepper, or perhaps even ginger, to add that kick without the heat.
But mmm, it's good. Slice up some of the stuff beforehand, like the onions and the carrots, and it'll pull together much faster. I like keeping these ingredients on-hand, as this is a good meal that whips up in a hurry.