Chicken Lo Mein

We have a bumper crop of English Peas in our garden so John decided to make Chicken Lo Mein.  It tasted fresh and delicious and was pretty easy to prepare on a weeknight.   

Chicken Lo Mein

Cook 1 package of Chinese noodles according to package directions.  Strain, rinse in cold water, and toss with 2 Tablespoons Toasted Sesame Oil.  Set aside.


While the noodles are boiling, dice 2 boneless Chicken breasts and sprinkle with salt and pepper.

In a wok, over high heat stir-fry:
2 Tablespoons Vegetable Oil
Diced Chicken
When chicken is cooked through, finish with 3 Tablespoons White Sherry.


Remove chicken from wok.
Wipe wok out with paper towels and return to high heat.

Stir-fry:

• 1/2 Cup Green Onions cut into 1/2-inch pieces on the diagonal
• 1/2 Cup Carrots, Juliened
• 12 English Pea pods, sliced into 1-inch pieces on the diagonal

When vegetables begin to soften, stir in Chicken and:

• 2 cups Chicken Broth
• 1/4 cup Soy Sauce
• A few drops of Sriracha Chili Hot Sauce

Cook until heated through, then toss with prepared noodles.


Serve with Soy Sauce at the table.

Print this recipe

Enjoy!

Going somewhere?  Pioneer Square, Portland, Oregon