Lunch: Chicken Lo Mein

This speedy, slurp-able supper will give the local Peking Palace some healthy competition. Crammed with crisp, just-picked veggies like snow peas, cabbage, and carrots, it's Asian made nutritious — and MSG free

Ingredients

1/4 c. oyster sauce
1/4 c. lower-sodium soy sauce
2 tbsp. rice vinegar
12 oz. chicken-breast tenders
Pepper
2 tbsp. vegetable oil
2 tsp. grated peeled fresh ginger
1 clove garlic
8 oz. sliced white mushrooms
1 bag coleslaw mix
2 c. shredded carrots
3 tbsp. water
12 oz. spaghetti
6 oz. snow peas
1 tsp. cornstarch

Instructions

In small bowl, mix oyster sauce, soy sauce, and rice vinegar until combined. Set aside. Heat large covered saucepot of water to boiling on high.
Sprinkle chicken with 1/4 teaspoon freshly ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon oil on medium 1 minute. Add chicken and cook 5 to 7 minutes or until chicken just loses its pink color throughout, stirring occasionally. Transfer to clean bowl; cover loosely with foil to keep warm.
To same skillet, add remaining 1 tablespoon oil and heat on medium 30 seconds. Add ginger and garlic and cook 1 minute, stirring. Add mushrooms and cook 4 to 5 minutes longer or until beginning to soften, stirring occasionally. Add coleslaw mix, carrots, and 2 tablespoons water; cover and cook 8 to 12 minutes or until cabbage is just tender, stirring occasionally.
Meanwhile, cook spaghetti as label directs in saucepot of boiling water. Drain and return to pot.
Add snow peas to vegetables in skillet. Cook, uncovered, 2 to 3 minutes longer or until snow peas are just crisp-tender, stirring occasionally.
Transfer vegetables and chicken to pot with spaghetti. To same skillet on medium, add oyster-sauce mixture; cook 1 minute. In small bowl, combine cornstarch and remaining 1 tablespoon water; stir into oyster sauce in skillet. Heat to boiling; cook 1 minute or until sauce thickens.
Add sauce to spaghetti mixture; toss with tongs to combine. Divide lo mein among 4 bowls to serve.

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