Getting fit for fall doesn’t mean cutting out every one of your favorite foods! Whenever I go to a Chinese buffet, one of the staple foods I grab for is the lo mein. Sadly, this probably isn’t the healthiest choice, considering it’s the marriage of starches, excessive oil and sodium. So with the “fit for fall” theme in mind, I decided to try making a healthier version of the noodles for myself. I started with the original recipe for chicken lo mein from food.com but substituted whole wheat spaghetti for the “thin spaghetti” for the extra dose of fiber.
2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 garlic cloves, minced
1/2 teaspoon ground ginger
4 green onions, chopped
4 ounces water chestnuts, chopped (1/2 a can)
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained
- Dissolve broth granules in boiling water in small saucepan.
- Pour 1/2 cup broth mixture into large skillet.
- Let remaining liquid in saucepan cool.
- Bring mixture in skillet to boiling.
- Add chicken and simmer 5 minutes, until no longer pink in center.
- Remove chicken with slotted spoon to platter.
- Pour off liquid from skillet.
- Stir wine, soy, and cornstarch in small bowl until smooth.
- Stir into remaining cooled broth in saucepan.
- Heat oil in same skillet over medium-high heat.
- Add garlic and ginger; cook 30 seconds, stirring.
- Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
- Add chicken and pasta; toss 2 minutes until heated through.
- Stir cornstarch mixture in saucepan; add to skillet.
- Cook 2-3 minutes, stirring, until slightly thickened.
- Top with additional sliced green onion if desired.