Chicken Lo Mein
by Bethany Smith
Chicken Low Mein
Yields: 6 servings
1-2 Chicken Breasts (boiled & cut in small pieces)
12 oz. of Spaghetti Noodles
1 tablespoon Olive oil
3 thin slices of ginger
2 gloves of garlic (minced)
1 cup of onions (chopped small)
1 package of Asian frozen vegetables
½ small cabbage (chopped)
¼ cup of Soy sauce (more or less to taste)
2 tablespoons of sugar
3 tablespoons of Sriracha sauce (more or less to taste)
Salt and pepper to taste
Start with boiling the noodles. While the noodles are boiling, heat the olive oil in another pan. Then once the oil is hot sauté the garlic, onions, and ginger. Once the onions are somewhat transparent add the boiled chicken. Boil the frozen vegetables and then add them to the sautéed onions and chicken. Then add the cabbage. When the noodles are done strain them and add them to the vegetables and chicken mix. Then in a small bowl mix the soy sauce, sugar, Sriracha sauce, salt and pepper. Then pour the sauce in with the noodles. Once everything is mixed together it’s ready to serve.
Side Note: If more flavor is needed, mix up more of the sauce mixture and add it to the noodles.
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