Chicken Lo Mein

Chicken Lo Mein

     Ooops! I said I was going to get this recipe posted on Wednesday and it just never happened. But here it is. Better a day late then not at all.

     I've just been so busy with the end of the trimester at school that I'm either correcting papers like a mad woman or entering data into the computer. I've been coming home exhausted which doesn't help since I'm running errands after work just about every night. Not to mention my attempts at trying to get to the gym 3 times a week to work out. Things just need to slow down some.

     Well at least this dish is quick and easy to make especially on a very hectic night. It doesn't take much time to make and I think that you could play with the ingredients a bit to make it the way you like.

     After I made this I thought that a can of mushrooms would be good in this. I also thought stir frying some carrots would be good too. I think you could mix it up with just about any kind of vegetable that you like or happen to have on hand.

     The original recipe called for lo mein noodles, which I didn't have so I used spaghetti noodles instead. It also called for fresh ginger root. I also did not have any of that either, so I just used some ground ginger. I used fresh pea pods instead of frozen and added some red onion to it too. Don't be afraid to mix it up a bit.

     Well here's the recipe I promised. Hope you enjoy it.

Chicken Lo Mein
8 oz spaghetti noodles
2 T oyster sauce
1/4 C soy sauce
1/2 C chicken broth
1 t cornstarch
Red pepper flakes
1 T olive oil
8 oz chicken breast, sliced thinly
1/2 t ginger
1 small onion, quartered and sliced
3 cloves garlic, minced
4 green onions, sliced (dark green parts reserved)
8 oz fresh pea pods
Sesame oil

Directions
Cook the noodles according to package directions. Drain, toss with a few dashes of sesame oil and set aside.
In a small bow, whisk the oyster sauce, soy sauce, chicken broth, cornstarch, and red pepper until smooth; set aside.
Heat oil in a large skillet over high heat. Stir fry the chicken for 3-4 minutes or until almost cooked through. Add the ginger, onions, garlic, white and light green onion parts, and pea pods.
Cook for another 2-3 minutes until the onions are cooked to your preference, stirring frequently.
Whisk the sauce and add it to the pan, letting it boil for 1 minute before adding the noodles. Toss to coat. Top with dark green onion slices and serve.