Note: This dish was included in the Iron Chef Moms Challenge. Please visit today’s post to get the scoop on the contest. Don’t forget to visit Meredith’s entry too!
Chicken Broccoli Lo Mein
Yields Four Servings
8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)
2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil
1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.
Serve with ramekins of applesauce.