Chicken Lo Mein

My sister’s husband requests this dish often so she just recently made it and sent me the beautiful picture! It is an old recipe of my mom’s and although I haven’t had it in years, I remember it being delicious. It’s on my list of recipes to make, but I keep going back to my old faithful weeknight recipes in the busy season we are in. When things slow down, I’m looking forward to trying it out! I hope you do too!

Ingredients

• 12 ounce lo mein noodles or bow-tie pasta
• 4 boneless, skinless chicken breasts, cut in slices or small pieces
• 3 tablespoons soy sauce or coconut aminos (if coconut aminos, you may have to add more to taste)
• 1 tablespoon sherry or white wine, optional
• 2 teaspoons corn starch
• olive oil
• 6-8 ounces snow peas or snap peas
• 8 ounces mushrooms, sliced
• 1 bell pepper, sliced
• 2 green onions, sliced
• 1/2 cup chicken broth or water
• 1/2 teaspoon better than bouillon chicken paste

Directions

Cook pasta according to package directions and drain.

Mix together soy sauce, corn starch and wine in a small bowl.

Cut chicken into bite size pieces and place in the soy sauce mixture. Mix well so the chicken is coated.

Sauté chicken in a large skillet or braising pan in olive oil until done or no longer pink in the middle. Remove chicken from pan and set aside.

Add a drizzle of olive oil if needed. Add vegetables and cook until done.

Add broth and bouillon paste to pan and cook until thickened.

Add chicken to the thickened broth.

Add pasta, mix to combine and heat through.

Serve warm with optional green onions as a topping.