Chicken Lo Mein
Love us some Chinese take-out, made at home. Chicken and veggie stir-fry with noodles. Easy to make gluten-free with tamari or other GF soy sauce and GF noodles. We love GF ramen and rice noodles. Also, easy to make vegetarian.
Equipment
- Wok or large skillet
Ingredients
- 1 lb. chicken breast about 2
- 2-3 Tbsp. olive or avocado oil
- 1 Tbsp. minced garlic
- 1 Tbsp. grated ginger
- 1 tsp. kosher salt
- 4 tsp. cornstarch
- 1-2 zucchini Optional for all the veggies
- 4 cups shredded cabbage coleslaw mix Add whatever veggies you want
- 1 red bell pepper Just add the veggies that sound good
- ½ sweet onion
- 2-3 mushrooms
- 2 cups broccolini
- 1 cup shredded carrots
- ¼ cup soy sauce
- 1½ cups chicken broth
- 2 tsp. siracha to taste
- 1 lb. spaghetti
- extra siracha, siracha mayo and cilantro for garnish optional
Instructions
- Begin with prep. Prep your protein. Rinse and pat dry the chicken breasts. Trim off excess fat. Cut chicken into small strips or cubes between ¼-½ inch. Collect in a small bowl and set aside.
- Cook the pasta according to the packaging but 1-2 minutes shorter for al dente. The pasta will cook a bit more in the stir-fry. Drain and set aside.
- While the pasta is cooking prep all your veggies and collect in a large bowl. Prepackaged veggies like cabbage coleslaw mix and shredded carrots are ready to measure out and add to the bowl. Wash and dry other veggies like zucchini, mushrooms, spinach, kale, bell pepper etc. Trim, seed and cut and slice your chosen veggies into thin strips or cubed. According to your preference.
- Measure the cornstarch into a small mixing bowl. Add in the soy sauce. whisk with a fork or small whisk till smooth and blended. Stir while adding in the chicken broth.
- Prep the garlic and ginger. Heat a large wok or skillet over medium high heat. Drizzle about 1 Tablespoon of olive oil. Add in the garlic and ginger. Use a large, flat, straight edge spatula or wooden spoon for stir frying. Stir fry for about 1 minute till a little toasty and aromatic. Add in the cut up chicken and salt. Stir fry for 5-7 minutes or until the chicken is mostly cooked through.
- Remove the chicken to a clean plate or bowl.
- Heat the wok or skillet over medium high heat. Add another 1-2 Tbsp of oil. Pour in all the cut cup, prepped veggies. Stir fry for about 5 minutes, or until the veggies are mostly crisp-tender. The veggies will all cook at different lengths of time and that is ok. It will all work out in the end.
- Add the chicken back in with the veggies. Add the drained, cooked pasta into the wok. Re-stir the chicken broth and soy sauce mixture. Pour it wok over the other ingredients.
- At this point it is easier to ditch the spatula and switch to large tongs. Over medium heat pinch, pull and fold until the pasta, chicken and veggies are evenly distributed. Let sit for 1-2 minutes, then stir and fold again. Do this a few times. As it cooks the sauce will thicken and seep into the pasta. The pasta and chicken will get hot.
- Serve in pasta bowls with extra siracha or siracha mayo and fresh cilantro for garnish.