Wednesday, January 9, 2008

Chicken Vegetable Lo Mein and Potstickers

This meal was tasty! I felt like I had good Chinese take-away yet none of that heavy, greasy feeling that normally comes with it. The lo mein was so easy to make.

Chicken Vegetable Lo Mein

8 ounces dry spaghetti
2 tablespoons vegetable oil
1 onion, sliced
2 cloves of garlic, minced
1 pound chicken breast, chopped in 1/2" pieces
1 pound package of frozen stir-fry vegetables or 3-1/2 cups fresh chopped veggies
3 tablespoons soy sauce
1 tablespoon sesame oil

Cook the spaghetti according to the package directions. When it is tender, drain it well and return it to the pot. Heat oil in a very large iron skillet, or a wok. Add the onion and garlic. Sautè until the onion is tender and fragrant. Add the chicken breast and stir until it is mostly cooked. Add the frozen stir-fry vegetables. Cook them very quickly over high heat until they are mostly thawed, about 3 minutes. Add the cooked spaghetti. Stir everything all up and let it heat for about 5 more minutes. Sprinkle over the soy sauce and sesame oil, mix in, and cook the mixture for about 5 minutes. Makes 4 servings.

ETA: I forgot to say that I also added Gomasio at the end with the soy sauce and sesame oil. Love that stuff!

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