Sunday, February 28, 2016

Chicken & Broccoli Lo Mein

Chicken & Broccoli Lo Mein
Any noodle dish, whether in the form of a soup or stir-fried is so comforting, especially during these cold winters. Today we had a lo mein with chicken & broccoli that was drenched in a garlic-soy sauce which was poured over and tossed with a package of Ajinomoto Vegetable Chow Mein. Delicious!

If you're making your own there's no need to add sauce to your noodles. Use this sauce instead.

1 (9 oz.) pkg. Ajinomoto Vegetable Chow Mein or make your own.

8 oz. boneless skinless chicken thighs, cut in bite-size pieces
1 Tbsp. corn starch
salt and pepper to taste
1 Tbsp. sesame oil
2 Tbsp. vegetable oil

1 bundle broccoli, divided into small florets

3 dried red chilies, deseeded
1/4 cup water
6-8 cloves garlic, minced
1/2 tsp. sugar
1 Tbsp. rice vinegar
2 Tbsp. soya sauce

2 stalks green onions, cut in 1" pieces

  1. Thaw frozen noodles for 1 hour on the kitchen counter and cut noodle disc into 4 pieces, if necessary.
  2. Make sauce by bringing water and dried red chilies and next 3 ingredients to a boil, cool for 10 minutes, blend and set aside. 
  3. Mix chicken with corn starch and salt & pepper to taste.
  4. Stir-fry in vegetable oil for 10 minutes or until chicken is cooked.
  5. Add broccoli and stir-fry until cooked but still crisp.
  6. Add thawed noodles along with sauce and stir until well combined.
  7. Simmer for 5 minutes, garnish with green onions and serve.

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