One Pot Chicken Lo Mein

I'm working on our second month of true meal planning. It takes a lot of work but we are really loving it. It's healthier, cheaper and saves us a lot of frustration every night at dinnertime. 

As part of our weekly meal planning I try to rotate between new recipes and incorporate old favorites. 

This recipe was one of my new recipes and we loved how easy, flavorful and filling it was. It really is easy since it's all cooked in the same pot but it's also great because it's so customizable-include whatever vegetables you want and whatever meat or omit the meat for a delicious vegetarian dish. Once cooked, this dish has my favorite creamy texture of Asian noodle dishes that are often hard to recreate. We enjoyed leftovers for a couple days too! Win win!

One Pot Chicken Lo Mein
recipe slightly adapted from The Wholesome Dish

Makes 6 servings

 ½ lb. boneless skinless chicken breast (around 1 breast), cut into small chunks
12 oz. linguini or fettuccini, broken in half (You could also try rice noodles for a GF alternative)
4 medium carrots, peeled and cut into strips or disks
1 head broccoli, chopped into small florets
1 medium red bell pepper, cut in strips
1 bunch green onions, sliced thinly
4 cloves garlic, minced
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes (or more to taste)
4 cups chicken or vegetable broth
½ cup water
2 teaspoons extra virgin olive oil


Chop up all vegetables and chicken into bite size pieces. 

Add the chicken, pasta and all remaining ingredients to a large pot and cover. Bring pot to a boil for 2-3 minutes before reducing heat to a simmer. Cook covered for 15-20 minutes, stirring occasionally. Cook until most of the liquid is gone and the noodles are tender.

Cook's Note: This meal is so easy, feel free to use whatever vegetables you have on hand in here: bok choy, cauliflower, snow peas, bell peppers, onions etc.


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