This is a very loose interpretation of the very first dish I posted back in January – Saucy Chicken Lo Mein. I chose to revisit this dish because my family seemed to enjoy it, but I didn’t feel like following the recipe step-by-step again. As such, I’ve cut quite a few corners. The end result is just as flavorful (different from the first, but just as good in my opinion). Additionally, I’ve cut the amount of oil by about 2/3, making it much healthier than the original.
3 chicken breasts
2 cups broccoli, chopped
1 cup green beans, cut into 1-inch pieces
1 tablespoon vegetable oil
1/2 pound spaghetti noodles
water for cooking pasta
For the sauce
2 1/4 cups chicken stock
1 finger of ginger
7 1/2 tablespoons soy sauce
2 tablespoons rice-wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil
2 tablespoons cornstarch
I began by cooking my chicken breasts in the oven – just put 3 frozen chicken breasts on a foil-lined pan in a 350F oven and let them go for about an hour. Once they’re cooked, remove from the oven, let cool until you can handle them, and cut them into 2-inch strips.
While the chicken is cooking prepare the vegetables – chop the broccoli (okay, every time I type that phrase, I think of Dana Carvey on SNL – anyone else? No? Just me – oh, well…), the green beans and dice the shallot.
You can also warm the chicken stock in a pan on the stove – add the ginger to it so that the flavor of the ginger can infuse the chicken stock (I did this instead of mincing the ginger and adding it to the sauce). Once warm, remove it from the heat and take out the ginger. Add the remaining ingredients to the chicken stock and whisk to remove lumps from the cornstarch.
Boil water for noodles and cook as directed until just al dente (do not overcook – they will continue to cook in the sauce).
NOTE – I actually cooked a full pound of pasta and added it all to the mix. This was fine for our family, as my husband likes A LOT of noodles. I, however, felt like the ratio of noodles to vegetables and chicken was a little off, so I’m suggesting 1/2 a pound of noodles instead.
Heat the oil in a wok or large skillet. Add the shallot and saute until translucent. Add the chicken and vegetables and stir to coat with the oil. Cook until just warmed through (remember, the chicken is already done, and you don’t want to overcook your vegetables). Pour the sauce over everything and bring to a boil – this is necessary to thicken the sauce. Add the noodles and toss to combine everything.