Recipe: Chicken Lo Mein
Ingredients:
- rice noodles (I used about a two handfuls for a family of 5)
- 1 medium zucchini, chopped into 1 inch pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 small-medium onion, thinly sliced
- 1 tablespoon of minced garlic
- 1 small package of chicken tenderloins, cut in chunks
- **If you do not want to buy all the vegetables, you can also buy a bag of frozen stir fry vegetables
- sauce
- ½ cup low sodium chicken broth, or water
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce (see note)
- 2 teaspoons sesame oil
- 4 teaspoons corn starch + 1 tablespoon cold water
- 1 teaspoon sriracha sauce (you could use more, but I find that 1 teaspoon is hot enough for the kids)
Directions:
1. Cook rice noodles according to package instructions, drain, and set aside (I did this two ways: first time, I boiled the rice noodles for about 11 minutes, rinsed, and drained. The second time, I boiled water in a large stock pot, then I added the rice noodles to cook for about 10 minutes. Personally, I liked the first way better).
2. Cook zucchini, red/green pepper, and onion in a greased pan or skillet. I seasoned the vegetables with garlic powder, black pepper, and season all. I cooked the vegetables for about 5 minutes. Next, I added in the minced garlic. Then add the chicken chunks (add a little more seasoning: garlic powder, black pepper, season all). Stir periodically over medium heat 5-7 minutes until chicken is cooked through.
3. While veggies and chicken are cooking make the sauce. In a medium bowl stir combine chicken broth, soy sauce, hoisin sauce, sesame oil, and sriracha sauce. In a separate small bowl whisk together corn starch and cold water, then add to the bowl with the other sauce mixture. Mix all sauce ingredients well.
4. After chicken and veggies are cooked, add the noodles to the pan. Then pour the sauce over the top. Stir to combine, then cover and simmer 5-10 minutes until thickened. Serve immediately and enjoy.
