Does your family enjoy Chinese food? My family adores this Chicken Lo Mein recipe.
I can remember the first time I ever had Chinese food. I was on a date with my college sweet heart and future husband.
I fell in love with a version of General Tso’s Chicken I have yet to find anywhere since…
They also served up the most delicious egg rolls and pork fried rice I have ever had and again, I have yet to find a place that can even compare.
I do love Puddie’s Pork Fried Rice and we occasionally visit a restaurant that is about an hour away that *almost* as good as that place all these years ago, but it is really out of way.
So, for the most part, I typically don’t do a lot of Chinese food.
Puddie LOVES Chinese food though.
So when I saw this recipe for Chicken Lo Mein in Gooseberry Patch Cookbook: Everyday Simple Suppers (enter to win a copy) I thought we’d give it a try… thinking Puddie would love it and Addie and I would maybe like it.
I sometimes by the packaged stir-fry in the freezer case, but the sauce is always so salty and just not my cup of tea.
Enter this recipe.
I just loved it. It was so nice and fresh and not overpowered by salt.
Miss Add threw me for a loop gobbling up the sugar snap peas and red peppers like they were candy! She keeps asking me to make this again!
Truth be told, Puddie missed the salt, so he added a little soy sauce to his and that did the trick.
Chicken Lo Mein
- 2 Tbsp Reduced Sodium Soy Sauce
- 2 Tbsp Dry Sherry or Chicken Broth
- 2 tsp Corn Starch
- 1 lb Boneless Skinless Chicken Thighs (or Breasts)- Thinly Sliced
- 8 oz Ronzoni Smart Taste Spaghetti
- 1 Tbsp Oil
- 1 Tbsp Sesame Oil
- 8 oz Fresh Sliced Mushrooms
- 1 Red or Green Pepper- Cut into 1-inch Slices
- 4 Green Onions- Chopped
- 1 1/2 Cups Sugar Snap Peas or Snow Peas
- 1/2 Cup Chicken Broth
- Whisk together soy sauce, sherry and corn starch.
- Pour over chicken.
- Marinate for 30 minutes in the fridge.
- Cook pasta until tender, drain and keep warm.
- Heat oils in a skillet and cook mushrooms, pepper and onions for 2 minutes.
- Add peas and cook until vegetables until crisp-tender.
- Remove from skillet.
- And add chicken to skillet without marinade (keep for later use)
- Cook chicken until cooked through.
- Combine marinade with broth and add to skillet.
- Bring to a boil, stirring constantly until it thickens.
- Add back in pasta and veggies, mixing well and heating through.
- Serve with extra soy sauce as needed.
Did you miss these other great recipes from Gooseberry Patch Cookbook: Everyday Simple Suppers:
Stay tuned for more Simple Suppers this week!
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