Asian noodle dish perfect with any protein

By Jim Bailey
theyankeechef.blogspot.com

Enjoy this recipe using chicken, steak, seafood or simply a variety of cooked vegetables. As for the pasta used, this is entirely up to you. I have often 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 to have you run out and buy one or the other if you have one type at home already.

Any style noodle will do for this 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 first 8 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 4 to 5 minutes or until done, stirring often. Add the onion and garlic, cooking an additional 2 to 3 minutes, or until onions are tender. Stir in the soy sauce mixture and boil 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 to serve immediately.

© The Yankee Chef 2014

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