——creativity never goes out of style——

Healthy Chicken Lo Mein

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Another rainy day so another warm dinner meal on the menu for tonight. To address first things first…. I had no idea what lo mein was before?! I thought it was a pun towards healthy chinese food. After some googling I learned that chow mein refers to fried noodles whereas lo mein refers to tossed noodles, so technically lo mein is a healthier version. So I was kinda on the right track. Personally, I am not a huge fan of chinese food. That being said…. once a year I simply can’t resist the urge for a greasy smorgasbord where I can bring forth my gluttonous side. A heaping plate of radioactive colored sweet and sour pork, deep-fried mystery meat, stir fried vegetables coated in a sauce that resembles Elmer’s glue and of course that’s just the first plate. Then there are seconds…. and thirds and fourths……all before the multiple dessert plates of course. The jello consistency alone is something to marvel at…… and how can I sleep without knowing what my fortune cookie says?! But those nights are usually followed by a container of Tums and a need for some serious stretchy pants. So the nights where I don’t feel like crawling into an oversized moo-moo after dinner in a food coma… well I turn to a homemade version instead. That’s where this recipe comes in. It will satisfy your craving without leaving you feeling like the best after dinner cocktail is a glass of Draino. It’s healthy and tastes great! I hope you like it!

Ingredients

  • 1 package angel hair pasta
  • 2 tsp cornstarch
  • 1/4 cup reduced sodium soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp hoisin sauce
  • 1 Tbsp minced fresh ginger root
  • 1 tsp minced garlic
  • 2 large boneless skinless chicken breasts, cut into strips
  • 2 tablespoons coconut oil,  divided
  • 2 cups fresh broccoli florets (I only had celery at the time)
  • 1 cup julienned carrots
  • 1/4 cup salted peanuts,  chopped

Directions

1. Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic and set aside.

2. In a large skillet or wok, stir-fry chicken in 1 tablespoon of coconut oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon.

3.  Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

Two days from now, tomorrow will be yesterday. ~ Fortune Cookie

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