Enjoy this recipe using steak, seafood or just a variety of cooked vegetables. As for the pasta ”“ or noodles ”“ used, that is entirely up to the cook. I have used just plain cooked spaghetti, fettuccine, angel hair or even chow mein noodles. There is a slight difference between lo mein noodles and spaghetti, but not enough that you have to run out and buy one or the other if you have one type at home already.
Saucy Chicken Lo Mein
1/2 cup soy sauce
1/4 cup apple juice
3 tablespoons cornstarch
3 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon sesame oil, optional
1/2 teaspoon black pepper
2 cups chicken broth
1 tablespoon vegetable oil, divided
8 ounces chicken breast, cut into 1-inch cubes
1/2 small onion, minced
1/2 teaspoon dried ginger
1 teaspoon minced garlic in oil
12 ounces lo mein noodles or spaghetti, cooked
Combine the first eight ingredients in a bowl and whisk well, then set aside. In a wok or large skillet, over medium-high heat, add half the vegetable oil until hot. Add the chicken and cook for 4-5 minutes or until done, stirring often. Add the onion and garlic, cooking an additional 2-3 minutes, until onions are tender. Stir in the soy sauce mixture and boil for 1 minute. Add the noodles and ginger, continuing to cook and stir a minute or two longer, until everything is cooked together and heated through. Remove from heat and serve immediately.
— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to theyankeechef@aol.com and visit theyankeechef.blogspot.com.
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