Chicken Lo Mein
This one-dish meal has chicken, vegetables and starch all in one bowl. Dry Chinese wheat noodles are flat thin noodles available in Chinese grocery stores and some supermarkets. However, you can easily replace the noodles with linguine or fettuccini, cooking it for 8 to 10 minutes.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 369 |
| pro | 26 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 50 g |
| fibre | 2 g |
| chol | 44 mg |
| sodium | 1.475 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 15% |
| vit A | 8% |
| vit C | 85% |
| folate | 10% |
-
10 dried shiitake mushrooms
12 oz (375 g) Chinese wheat noodles
1 lb (500 g) boneless skinless chicken breasts
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) snow peas, trimmed
1 sweet red pepper, thinly sliced
2 green onions, chopped
3 cloves garlic, minced
2 tsp (10 mL) minced gingerroot
1/2 cup (125 mL) chicken stock
2 tbsp (25 mL) oyster sauce
2 tbsp (25 mL) soy sauce
2 tsp (10 mL) cornstarch
1 can (14 oz/398 mL) whole baby corn, drained
Preparation:
In bowl, cover mushrooms with 1 cup (250 mL) warm water; let stand until softened, 15 minutes. Reserving 1/2 cup (125 mL) soaking liquid, drain mushrooms. Cut off stems and discard; slice caps. Set aside.
Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, about 2 minutes; drain and set aside.
Meanwhile, cut chicken into thin slices. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken, in batches, until no longer pink inside, about 2 minutes. With slotted spoon, remove to bowl.
Add remaining oil to wok; reduce heat to medium-high. Add snow peas, red pepper, green onions, garlic and ginger; stir-fry until tender-crisp, about 3 minutes.
In small bowl, whisk together chicken stock, oyster sauce, soy sauce and cornstarch. Add to wok along with chicken and any accumulated juices, corn, noodles, mushrooms and reserved soaking liquid; cook, stirring, until sauce is thickened and glossy, 2 to 3 minutes.
Source
Canadian Living Magazine: May 2004
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