lo mein

Chicken Lo Mein

CHICKEN LO MEIN
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COOKING: THIS IS COOKED ON A STOVE TOP
ORIGINAL SOURCE

– INGREDIENTS –
1 lb thin spaghetti noodles
6 cups water
6 chicken bouillon cubes
4 boneless skinless chicken breasts Cubed – (PREP)
4 tablespoons olive oil
1 tsp salt
4 tablespoons sesame oil
2 onion, chopped – (PREP)
2 garlic clove, minced – (PREP)
2 celery rib, thinly sliced – (PREP)
4 cups cabbage, thinly sliced – (PREP)
4 stalks bok choy, sliced – (PREP)
2 carrot, shredded – (PREP)
1/2 cup frozen green pea
2 tablespoons cornstarch
4 tablespoons cold water
1/2 cup light soy sauce

Once (PREP) Work Marked Above Complete
Time to Cook!

xxxxxxx UNIT 1 – PASTA xxxxxxxx
In large pot,
Add: 6 cups water
Add: 6 chicken bouillon cubes
Cook al dente – see box noodle came in for time
Once noodles are cooked drain (don’t rinse)
KEEP THE LIQUID YOU BOILED THE NOODLES IN!
Set both the pasta and liquad aside

xxxxxxx UNIT 2 – CHICKEN xxxxxxxx
In frying pan / wok, over medium high heat
Add: 4 tablespoon olive oil
Add: 4 boneless skinless chicken breasts Cubed
Add: 1 tsp salt
Cook chicken until not pink in middle (Approx. 4 min)
Use: slotted spoon, remove chicken and put it in a bowl
Set chicken aside

xxxxx UNIT 3 – SAUCE / FINISH xxxxx
In a clean pan/wok, Over medium high heat
Add: 4 tablespoons sesame oil
Add: 2 onion, chopped
Add: 2 garlic clove, minced
Add: 2 celery rib, thinly sliced
Add: 4 cups cabbage, thinly sliced
Add: 4 stalks bok choy, sliced
Add: 2 carrot, shredded
Add: 1/2 cup frozen green pea
Cook until vegetables tender crisp (approx. 5 min.)

Mix: In small bowl – 2 tbsp cornstarch + 4 tbsps cold water
Add: cornstarch/water mix
Add: half of liquid reserved from UNT 1 (pasta water)
Cook additional 1 minute, toss/mix occasionally
Add: Chicken (UNIT 2)
Add: Pasta (UNIT 1)
Add: Second half of pasta liquid from (UNIT 1)
Add: 1/2 cup light soy sauce
Cook all on low until noodles are darkened

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