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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!
- 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
*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.
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