Thursday, April 11, 2013

Chicken Lo Mein

This was featured on Studio 5 the other day so I thought I would try it out. (
We Loved it!
My husband is not a Chinese food type of guy, but this recipe is definitely family friendly for anyone. I agree that most people will like it.
Also, don't forget it is super fast and easy to make!

Pineapple Chicken Lo Mein


  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 pound boneless, skinless chicken breast, cubed
  • 2 garlic cloves, minced
  • 1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
  • 3 T canola oil, divided
  • 2 medium carrots, julienned
  • 1 medium green pepper, julienned
  • 8 ounces spaghetti, cooked and drained (this can be any kind of spagetti noodles)
  • 3 green onions, sliced
  • 1 T cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup of your favorite teriyaki sauce (I like Soy Vay Very Very Teriyaki)
  • 1 T sesame seeds
  • Cilantro, for garnish- optional


Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.

In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.

Recipe adapted from Taste of Home