Subgum Chicken Lo Mein
If there’s anything I love, it’s an Asian-style meal. Couple that with my favorite meat, chicken, and that’s a marriage made in heaven!
Servings: 2
Calories: 575kcal
Ingredients
- 1 about 8-10 oz boneless skinless chicken breast, cut into strips
- 1 stalk celery sliced thinly
- 1 small onion sliced thinly
- 1 clove garlic minced
- 2 tbsp diced red bell pepper
- 1/4 cup cocktail peanuts
- 4 oz uncooked spaghetti
- 2 tbsp teryaki sauce
- 1 tbsp fish sauce*
- 1 tbsp Maggi seasoning**
- 1/8 tsp dark sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp olive oil
Instructions
- *Available in larger supermarkets in the Asian section
- ** Soy sauce may be substituted.
- Cook spaghetti according to package directions. I use "pan-size" spaghetti--which is merely regular spaghetti broken in half lengthwise (which is better for this dish). Drain and set aside.
- Mix the teriyaki sauce, fish sauce, Maggi and the sesame oil in a small bowl. Set aside.
- Mix the cornstarch and water in a small bowl. Set aside.
- Heat 8-inch omelette pan over medium-high heat. Add oil and heat through.
- Add chicken to the pan, stirring constantly until cooked through and golden in color. Add the celery, onion, garlic and bell pepper. Stirring until celery turns bright green.
- Add the cooked spaghetti and the teriyaki mixture, tossing so the spaghetti is well coated.
- Add the cornstarch mixture and stir contents of the pan well and cook for 1 minute.
- Serve immediately.
Nutrition
Serving: 1person | Calories: 575kcal | Carbohydrates: 61g | Protein: 27g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1477mg | Potassium: 731mg | Fiber: 8g | Sugar: 7g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 162mg | Iron: 5mg