This chicken lo-mein recipe is AMAZING for the nights when I want to minimize dishes.
School started! Technically, school started four weeks ago, but time flies when you are having fun…right? Math Teacher Husband + Guidance Counselor Wife + Two Small kids = zero time on weeknights ( or any other night for that matter). One-pot cooking is becoming a good friend of mine ( In fact, I have a whole pinterest board dedicated to it).
I can’t take credit, though. I learned of this dish from thewholesomedish.com and decided to try it for myself.
This was so exciting that I admittedly forgot I had a blog. Hence the beginning picture being in mid-cooking mode. Obviously, it’s Sunday, too. I made this dish a few nights ago and am just now getting a chance to sit down and write about it.
This is seriously one of the easiest dishes I have ever made! Everything drops into a 6 quart stainless steel stockpot. Everyone MUST have a good stock pot or dutch oven! You can do so much with just one big pot.
I started with three boneless skinless chicken breasts, thawed and cut into small chunks.
I pre-thawed the night before and just sat in the fridge until cooking time.
Cut up 3-4 medium carrots into julienne-style matchsticks and drop in the pot.
Husband asked how he could help. When your husband asks how he can help, make sure you hand that man a cutting board and a vegetable stat! Check out his knife skills on that red bell pepper…which he so wonderfully cut into nice long strips and, you guessed it, dropped in the pot.
While husband was making quick work of the pepper, I chopped up a bunch of green onions. Rough chop the white stems and cut the green shoots into long strips and dump.
Throw in the equivalent of 4 garlic cloves ( or 2 heaping tablespoons of the refrigerated minced stuff…don’t judge), 1/4 cup of Soy Sauce, 4 Cups of Chicken Broth, 1 tsp of Garlic Powder, 1 tsp of corn starch, 1 tablespoon of sugar, a pinch of red pepper flake and a healthy drizzle of EVOO.
Then, I dropped in about half a box of whole wheat pasta and voila! The hard work is done.
Put the pot on a high heat and bring to a rolling boil. Stir and then reduce the heat to a medium-low.
The pot should be covered and stirred occasionally while cooking, until most of the liquid is gone and the chicken is cooked through. This will take 15-20 minutes.
Spoon up the delicious meal and enjoy your asian-inspired dish! We were seriously eating dinner in less than 30 minutes. You can’t beat that on a weeknight!