Serves: 8 Prep: 15min Cook: 32min Total: 47min
- 16 ounces lo mein noodles or thin spaghetti
- 1/4 cups sesame or olive oil
- 2 pound boneless, skinless chicken breasts, cut into thin strips
- 2 onion, chopped
- 2 large red bell pepper, chopped
- 4 large cloves garlic, minced
- 2 cups snow peas
- 1 cup chicken broth
- 1/3 cups and 1/4 tablespoons rice wine vinegar
- 1/3 cups and 1/4 tablespoons soy sauce
- 2 tablespoons freshly grated ginger
- Prepare noodles according to package directions.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink. Remove to a plate and keep warm.
- Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp. Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes. Add the chicken and noodles and heat through.
From Frozen:
- Defrost both bags. Cook noodles according to package directions.
- Saute chicken mixture until chicken is cooked and veggies tender-crisp: ~6 minutes
- Add bag of sauce, saute for 2 minutes.
- Add cooked noodles and heat through.
Recipe from Prevention.
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