Chicken Lo Mein

I love Chinese food but I'm not a huge fan of Chinese takeout so I decided to try a recipe for Chicken Lo Mein that I found on the Family Fun website.  


In order to cook dinner while my 3 year old is running around, helping my 10 year old with homework and hubby is at work, I needed my 'Mommy Juice' :-)

Mommy Juice :-)

I don't have a wok that works with an electric stove so I used a large skillet and it worked out fine.

Stir frying vegetables

My kids are not fans of mushrooms so to prevent a dinner revolt, I didn't use them.

For those of you like me that enjoy Chinese food, this one is definitely a keeper.  I hope you enjoy as much as we did.

Renee

Ingredients

•                1/2 pound angel hair pasta

•                3 tablespoons hoisin sauce

•                1/4 cup chicken broth

•                2 tablespoons soy sauce

•                2 teaspoons toasted sesame oil

•                1 teaspoon cornstarch

•                2 tablespoons vegetable oil

•                1 tablespoon finely chopped fresh ginger

•                1 medium onion, halved lengthwise and thinly sliced

•                4 to 5 shiitake mushroom caps, thinly sliced

•                1/2 cup thinly sliced carrots

•                1 cup broccoli florets

•                1 cup sugar snap pea pods, halved

•                1 (15-ounce) can Chinese baby corn, drained and cut in thirds

•                1 to 1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Instructions

1.             Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.

2.             In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.

3.             Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

4.             Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes. Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.

Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.