Monday, August 6, 2012

Skinny Lo Mein

Mmmmm!  This dish is wonderfully delicious and FAST.  If you have your veggies cut up, you can be in and out of the kitchen in 30 minutes.  No, really...  I'm telling the truth.  This recipe makes 4 good-sized bowls.  The sauce is perfectly savory without being overly salty.  The vegetables are perfect...  don't worry about what the recipe calls for, just use whatever you've got in the fridge!  It's a great way to get rid of stuff before it gets too old...  take it from me, that's exactly what I did!  I wanted to include broccoli, like the original recipe, but I didn't have any quickly available...  so I just used what I had in the kitchen and it was fantastic.

Another thing that I really love about this meal is that it is totally budget friendly.  Uz and I are trying really hard to stop some unnecessary spending in our lives...  with my surgery, birthdays, and the holidays coming up, we'd like to be able to put back some money for those events and still pay down a good amount on our student loans.  This recipe just needs some chicken and whatever vegetables you want to get rid of, and the sauce is really cheap to make as well.  Add that to the fact that it's super-fast, and I have a feeling that we'll have some sort of spin off of this meal quite often in the next few months.

So do yourself a favor and whip this up...  impress someone with your culinary skill and present them with Skinny Lo Mein!

Skinny Lo Mein

Adapted from Iowa Girl Eats

8 oz dry spaghetti (I like Smart Taste Ronzoni)
2 TBS oyster sauce
4 TBS reduced sodium soy sauce
1/2 cup chicken broth
1 tsp minced garlic
~ 1 TBS Sriracha sauce, if you like it hot
3 tsp canola oil
16 oz boneless skinless chicken breast
salt & pepper
1.5 c sliced carrots
2 large celery stalks, thinly sliced
8 oz mushrooms, sliced
4 green onions, chopped
1 red bell pepper, sliced

Cook spaghetti in a large pot of salted boiling water until al dente. Drain then set aside. Combine oyster sauce, soy sauce, chicken broth, garlic, and Sriracha in a small bowl then set aside. Season chicken strips with salt & pepper then set aside.

Heat an electric wok to 375 degrees, or a very large skillet over high heat. Add 1 teaspoon oil then add chicken and cook until no longer pink in the center. Remove to a plate and set aside. Heat another teaspoon of oil in the wok then add carrots and celery. Cook until slightly tender. Add remaining teaspoon of oil then add mushrooms, bell pepper, and green onion. Cook until vegetables are tender, about 3 minutes.

Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well, and serve.

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