Chicken & Vegetable Lo Mein
This Chicken & Vegetables Lo Mein recipe is a veggie packed recipe, adapted from Nibbles by Nic with permission.
Ingredients
- 1 pound cappelini or angel hair pasta
- 2 teaspoons olive oil divided
- 1.5 pounds boneless, skinless chicken thighs (approximately 6)
- 1/4 cup soy sauce or to taste
- 1/4 cup water or reserve pasta cooking water
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoons sesame oil omit if allergic
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon sugar
- 1 pound garlic chives* chop into 1 to 1.5 inch pieces
- 4 medium carrots peeled and thinly sliced
- .5 pound snow peas trim ends
Instructions
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Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the pasta in a colander.
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Heat up a large skillet (12-14 inch) on medium heat, add 1 teaspoon olive oil, and pan fry chicken on both sides until cooked thoroughly, set aside to cool, and chop into bite sized pieces.
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Prepare sauce by combining soy sauce, water, rice vinegar, cornstarch, sesame oil (if using), garlic powder, ginger powder, and sugar in a small mixing bowl and set aside.
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In the same skillet, add another teaspoon of olive oil and stir fry the sliced carrots for 3-5 minutes. Add the garlic chives and stir fry until the chives are bright green ( 1minute).
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Add snow peas, stir fry for 1 minute. Add the chopped chicken back into the pot and stir. Add the cooked pasta into the pot. Stir the cornstarch slurry and pour over the noodles.
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Stir to combine the noodles with the stir fry until the sauce thickens or is absorbed by the pasta.
Recipe Notes
*The original recipe uses garlic chives and garlic chive flowers interchangeably which is ok only if the garlic chive flowers are very tender.