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CHICKEN LO MEIN Recipe

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This recipe for CHICKEN LO MEIN is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ pound angel hair pasta
3 tablespoons hoisin sauce
¼ cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon finely chopped fresh ginger
1 medium onion, thinly sliced
2 to5 shitake mushroom caps, thinly sliced
½ cup thinly slices carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 (15 oz) can Chinese baby corn, drained and cut in thirds
1 to 1 ¼ pounds skinless, boneless chicken breasts cut into
Bite size strips

Directions:
Directions:
Cook the noodles according to package, drain and rinse. Set aside

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

Heat 1 tablespoon of veggie oil in a large wok over medium high heat. Stir fry the ginger for 30 seconds. Add onion and stir-fry for 2 minutes, add mushrooms and carrots and stir fry for 2 minutes more. Finally add the broccoli, pea pods and corn
Stir fry veggies for 2 more minutes, transfer to plate

Heat the remaining tablespoon oil in the pan. Add half of the chicken and stir-fry until no
Longer pink, about 3 to 4 minutes, transfer to plate. Stir-fry remaining chicken
Add all of the chicken, noodles, veggies and sauce. Turn the heat to medium.
Lightly toss mixture until heated through about 3 minutes.
Serves 6 to 8

 

 

 

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