chicken lo mein

i am still not entirely convinced you can replicate take out food in your home. i swear take out is make with special crack like seasonings that just keep you coming back and craving more. i've been trying a lot of recipes from the web, cookbooks, and pinterest of course which claim its "better than take out." i have yet to feel that way about something i've made. this came pretty close.  my boyfriend is beyond obsessed with chinese food. it's his true weakness so anytime i come across something i really have to try to make it.

 

 

 

chicken lo mein

ingredients:

• 8 ounces thin spaghetti noodles
• 3 cups water
• 3 chicken bouillon cubes
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 onions, chopped
• 1 garlic cloves, minced
• 1 celery ribs, thinly sliced
• 2 cups cabbage, thinly sliced
• 2 stalks bok choy, sliced
• 1 carrots, shredded
• 1/4 cup frozen green peas
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 cup light soy sauce  

directions

1. boil spaghetti in water adding bouillon cubes until al dente then drain well reserving liquid.
2. cut chicken breasts into small shredded pieces and sprinkle with salt to taste. saute chicken until done in a large skillet or wok heat olive oil and remove and set aside.
3. add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. dissolve cornstarch in cold water. add cornstarch liquid and one-half of reserved broth.
4. stir in spaghetti noodles and chicken. add remaining broth liquid. add soy sauce and toss. on low heat cook just until noodles are nice and darken.

the original poster put a side note that you can use coleslaw mix found in produce section of grocery to substitute for cabbage.