Chicken Vegetable Lo Mein
For a delicious, easy meal that will make you think you ordered out, try this Chicken Vegetable Lo Mein. Who needs to order greasy stir-fry recipes when you can make it even better at home.
Notes
Sliced chicken thighs, beef, pork can be used instead of chicken breast.
Celery cabbage is another name for Napa cabbage or Chinese cabbage.
Ingredients
- 3 tablespoon cornstarch
- 2 tablespoon soy sauce
- 1 chicken breast (about 1/2 pound) skinned, boned, sliced thin
- 1 teaspoon sugar
- 4 tablespoon oil
- 1 clove garlic, minced
- 1/2 cup sliced onion
- 2 cup sliced celery
- 2 cup sliced celery cabbage
- 3 cup bean sprouts (about 3/4 pounds) well rinsed and drained
- 1/2 cup sliced water chestnuts
- 1/2 cup sliced bamboo shoots
- 4 ounce can mushrooms
- 8 ounce spaghetti, cooked, rinsed, dried
Instructions
- In medium bowl, combined 2 tablespoons water, 1 tablespoon cornstarch and 1 tablespoon soy sauce.
- Add chicken and toss until well coated, set aside.
- In small bowl mix well 1/2 cup water, remaining 2 tablespoons cornstarch, remaining 1 tablespoon soy sauce and the sugar, set aside.
- In a large skillet heat 2 tablespoons oil until very hot but not smoking. Add chicken mixture, stir-fry over high heat 3 minutes.
- Remove chicken with slotted spoon, set aside.
- Heat remaining 2 tablespoons oil in skillet. Add garlic and onion, stir-fry about 30 seconds. Add celery and cabbage, stir over medium heat 5 minutes.
- Add bean sprouts, water chestnuts, bamboo shoots and mushrooms, stir-fry 2 minutes.
- Stir in chicken and spaghetti. Add cornstarch mixture and stir until chicken is heated through and sauce has thickened. Serve immediately.