My Son's Birthday Dinner Request: Chicken Lo Mein Plus Recipe!

My oldest son just turned 12. (How did THAT happen?!) He unfortunately spent his birthday weekend at his sperm donor's...oops, father's house, so I couldn't spend the day with him. However, when he got home last night, we had his birthday dinner and an ice cream cake. I let him choose his own meal, and he immediately said he wanted Chicken Lo Mein. This Chinese Take-Out favorite is easy to make at home, and tastes just as good as what comes in those cute little paper cartons!

For the recipe, click read more...

Brandy's Chicken Lo Mein:

Ingredients:

• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1/4 cup reduced-sodium soy sauce (Can substitute Ponzu sauce)
  
• 2 tablespoons sherry or chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon crushed red pepper flakes (optional) 
• 1/2 teaspoon minced garlic
  
• 1/2 cup hot water
• 8 ounces uncooked linguine
• 1 Bag Frozen Stir Fry Vegetables. Any blend you like!
  
• 2 tablespoons olive oil, divided
• 2 teaspoons sesame oil

Directions: (also see step-by-step photos below)

1. In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside.
2.  Cook linguine according to package directions. Drain.
3. Stir 2 teaspoons sesame oil into noodles. Set aside.
   
4. In a large nonstick skillet or wok, stir-fry vegetables and garlic in 1 tablespoon olive  oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
   
5. In the same skillet, stir-fry chicken mixture in remaining olive oil for 2-3 minutes or until chicken is no longer pink.
   
6. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
7.  Return vegetables to skillet. Add crushed red pepper flakes, salt and pepper. Heat until sauce has thickened to desired consistency.
   
8. Add linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
9. Enjoy!
   

Dissolve the bullion into 1/2 c hot water. Set aside. Mix cornstarch, ginger, soy and sherry. Add cut chicken. Set aside.

Cook linguine according to package directions.

Toss drained linguine with sesame oil. Set aside.

Turn wok to med-high heat. Add 1tsp olive (or other) oil. Add veggies and garlic.

Once crisp-tender, set aside.

Add 1tsp oil to wok and then add the chicken mixture. Stir fry until chicken is cooked through. (3-5 min)

Add veggies back into the pan. Season with salt, pepper, and crushed red pepper. Allow sauce to thicken to taste. You may add the linguine back into the pan, if desired.

Enjoy! Restaurant style Chicken Lo Mein at home!