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Chicken Lo Mien

13 Apr

I love Chinese food. My husband loves it too. There’s a little hole in the wall place where we live that has been around at least my whole life. I remember eating there when I was very little. And this place is amazing. They may or may not know me by name.

Matt had a pretty scary ER trip about a month ago that has (gladly) forced us into making better, healthier food decisions. Notice I didn’t say perfect food decisions. We eat many more salads and no more hot dogs.

So naturally I had to come up with a recipe for one of our favorite Chinese dishes, Lo mien. I am a pasta whore. I could eat pasta any way…any time of day. I have eaten spaghetti for breakfast more times than I can count. But by the way…pasta is not good for you. BUT IT’S SO SO SO SO GOOD.

Here is the recipe I came up with for chicken Lo mien. I’m sure you can adapt it for beef too. We’re also trying to eat less red meat. Who knew McDoubles were bad for you!?


You’ll need:
Some kind of pasta (enough for two people)
2 boneless skinless Chicken breasts (I used 4 boneless skinless chicken tenders) (not pictured)
1 pint of mushrooms
Any other veggies you want to add (peppers, carrots, celery, bok choy…etc)
Sesame oil
Soy sauce
Rice wine vinegar
Ground ginger
Minced garlic
Couple tablespoons butter
Flour (not pictured)
Canola or vegetable oil (not pictured)
Green onions


Add a little butter (I use a heart healthy kind) and a little canola or vegetable oil to a skillet. I recommend not using olive oil. It changes the flavor of the dish a bit too much for me. Add the chicken, season with salt and pepper and cook until done. While the chicken is cooking, boil (salted!) water for your pasta. (Cook the pasta for two minutes less than what they tell you on the box.) I use frozen chicken and just throw it frozen into the pan. Take the chicken out of the pan and let it rest while you do the next step. Add your veggies to the pan. I just used mushrooms this time. Cook until almost done.


Dice the chicken and add it back in with the veggies. Add a little more butter and canola/vegetable oil. Add a little less than a teaspoon of flour to the pan and mix around. Let it cook like that for a minute to cook the flour flavor off. Add in your pasta (reserve about 2 1/2 cups of your pasta water). Add in two cap-fulls of sesame oil, 2 tablespoons (or more to taste) of soy sauce, 2 tablespoons of rice wine vinegar, teaspoon of minced garlic, and a teaspoon (or more to taste) of ground ginger. Add in 1/2 cup at a time of the pasta water. Let it simmer until you get your sauce to a consistency you like. Don’t forget the longer the Lo mien sits the more liquid the pasta will soak up. Taste test. Add more of whatever accordingly.


Snip some green onions on top and serve!