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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of ordering takeout at your local Chinese restaurant, whip up this easy noodle dish and save $3 a serving. If you make a double recipe, the extra lo mein keeps for up to 3 months in the freezer. Ingredients:
4 ounces spaghetti or fettuccine |
1/2 cup chicken broth |
1/4 cup reduced-sodium soy sauce |
2 tablespoons packed brown sugar |
2 tablespoons frozen orange juice concentrate, thawed |
3 cloves garlic, minced |
1 tablespoon grated fresh ginger |
1 sweet red pepper, diced |
1 small onion, diced |
8 ounces chicken breasts, skinned, boned, and cut into strips |
1/2 cup snow peas, cut in thirds diagonally |
2 scallions, thinly sliced |
Directions:
1. Cook the spaghetti or fettuccine in a large pot of boiling water according to the package directions. Drain well.
2. In a medium bowl, combine the stock, soy sauce, brown sugar, and orange juice concentrate. Mix well.
3. Coat a 10 no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the garlic and ginger. Cook, stirring, for 2 minutes, or until fragrant. Add the peppers and onions. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.
4. Add the chicken. Cook, stirring, for 3 to 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 strip.
5. Add the snow peas, pasta, and the stock mixture. Cook, stirring occasionally, for 1 minute, or until the sauce thickens. Sprinkle with the scallions.
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