There are times when I thoroughly enjoy the prep and process of a meal. Pour a glass of wine, argue with Alexa about what I really want to listen to, and take my time creating.
Then…there are times when I really want to get something on the table quickly, but don’t want to give up on the taste or quality of our dinner.
Chicken Lo Mein to the rescue! 20 minutes start to finish!
In the market, we have a Fresh Cut section. Vegetables that are ready to go, saving a bit of time at the cutting board. Zoodles, Stir Fry mix, Potatoes, garlic and thyme for roasting, soup mix.
Tonight, I grabbed a package of the Stir Fry mix, a bag of Jansal Valley Lo Mein Noodles, and a pack of boneless, skinless chicken breasts.
My chicken marinade was simple:
¼ cup Rice Vinegar
¼ cup Soy Sauce
¼ cup Brown Sugar
1 Tablespoon Honey
Squeeze ½ lime
Slice chicken thin, toss with marinade, set aside for fifteen minutes. Start a pot of salted water for noodles.
Get a pan hot…really, smoking hot. I don’t have a wok, but I have a cast iron pan that I use for everything.
Tip in two tablespoons sesame oil, and add the chicken. (I use tongs to take the chicken out of the liquid. Don’t add the liquid..yet!)
Saute the chicken until browned and cooked through (4-6 minutes)
Remove from pan, add 1 tablespoon Sesame oil (or Olive Oil if you’re not a Sesame fan.)
Add the package of Stir Fry Veg, toss to coat and cook (3 minutes)
Mix one cup of water (or stock) with 1 heaping tablespoon cornstarch, and mix with marinade.
Pour over vegetables, tossing to coat, cook 3-5 minutes.
Add Chicken, toss till well mixed.
Lo Mein noodles only need about five minutes to cook and soften.
Drain them well, place on a platter and pour your delicious, savory, aromatic, scrumptious Chicken and Vegetables over the top.