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
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.