Thursday, June 28, 2012

Chicken and Vegetable Lo Mein

I loved this Chicken and Vegetable Lo Mein!  The hubby wanted to know where the noodles were, but he still liked it and the kids did too.  I also love that it is packed full of all sorts of good-for-you stuff.  Hello veggies!  I think the water chestnuts were my favorite part.  I loved the little bit of crunch they added.  So yummy!

1 tablespoon sesame oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 pound boneless, skinless chicken breast, diced
1/2 cup water chestnuts
2 cups broccoli, cut into bite sized pieces
1/2 cup mushrooms, stems removed and cut into bite sizes pieces
1/4 cup slivered almonds
1/4 cup celery, chopped
1/4 cup green onion, sliced
2 cup shredded green cabbage
1/4 cup coconut aminos or soy sauce
1 tsp Sesame Seeds

Heat wok or skillet over meduim-high heat.  Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.  Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.  Add in broccoli, water chestnuts, celery, and  mushrooms and sauté for 2 minutes.  Add in almonds, cabbage, and green onion.  Pour in coconut aminos or soy sauce.  Cook 2–3 minutes, until cabbage softens a little.  Remove from heat and garnish with sesame seeds.

Recipe adapted from The Food Lovers Kitchen.

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