Chicken Lo Mein

This was featured on Studio 5 the other day so I thought I would try it out. (http://studio5.ksl.com/)

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

Ingredients:

• 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

Method:

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