"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chicken Lo Mein for 2 Recipe

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This recipe for Chicken Lo Mein for 2, by , is from Miss Lin's Journey of Life by Linda Gay Loerzel, 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!

Linda Loerzel


1 medium (8 - 10 oz) boneless skinless chicken breast, cut into strips

1 stalk of celery, sliced thinly

1 small onion, sliced thinly

1 clove garlic, minced

2 tbsp diced red bell pepper (I like to use just a couple of strips off a yellow, orange or red pepper and after cutting into strips, I than dice them up)

1/4 cup cocktail peanuts (I leave out; NOTE: watch for allergies)

4 oz uncooked spaghetti

2 tbsp teriyaki sauce

1 tbsp fish sauce (or soy sauce) NOTE: watch for allergies

1 tbsp Maggi seasoning (found this at Ben's Meat Market on Stony Plain Rd.)

1/8 tsp. dark sesame oil

1 tsp. cornstarch

1 tbsp water

2 tbsp olive oil

Cook spaghetti according to directions on package. Please break in half for a pan size spaghetti. Drain and set aside.

Mix the teriyaki sauce, fish sauce, Maggi and the same oil in a small bowl. Set aside.

Mix the cornstarch and water in a small bowl. Set aside.

Heat in a small to medium size pan; like a omelette pan. Add oil and heat through. Do this over medium-high heat.

Add chicken to the pan stirring constantly till cooked through. Add the celery, onion, garlic and bell pepper

Add the cooked spaghetti and the teriyaki mixture, tossing to make sure spaghetti is well coated.

Add the cornstarch mixture and stir contents of the pan well.

Cook for 1 minute.

Serve immediately.

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Personal Notes:
NOTE: Please watch for allergies, like soy sauce (if you sub for the fish sauce) and peanuts.
A good deed is done when we watch what our family is eating to keep them healthy.




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