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Chicken Lo Mein


Want a Chinese dish where you don't have to do takeout?

Why not give this recipe a try? Full of protein and veggies.

The best part total time from start to finish is only 5 minutes!

This recipe serves 4.


What you'll need:

Chicken:

1 Tablespoon canola oil

1 pound chicken breasts, cut into thin strips

3 cloves garlic, minced

2 Tablespoons ginger, grated

2 Tablespoons low sodium soy sauce


Veggies:

1 (8 oz) mushrooms, thinly sliced

(baby bellas or shiitake)

1 small onion, finely chopped

1 1/2 cup Napa cabbage, finely shredded

1 cup matchstick carrots


Sauce:

1/4 cup low sodium chicken broth

1 teaspoon cornstarch

1 Tablespoon sesame oil

1/4 cup low sodium soy sauce

1 teaspoon light brown sugar

12 oz pasta, cooked according to package directions.


Create:

In a large skillet, heat oil over high heat.

Add chicken, garlic, ginger, and soy sauce.

Cook for 4-5 minutes until chicken is browned.

Remove from pan, leave any liquid or oil in the pan.


Add mushrooms and onions to the pan and cook

for 3-4 minutes until the onions are soft and the mushrooms

start to brown.

Mix in the cabbage and carrots - cook for 3 minutes.


Meanwhile whisk together the ingredients for the sauce.

Pour over veggie mixture and bring to a boil for 1 minute.


Add chicken back to the pan. Mix until everything is well

coated and the sauce starts to thicken.


Toss with cooked pasta and garnish with

sliced green onions to serve.











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