This is an easy, and satisfying meal. If you’re in the mood for Chinese take-out, give this a try!
Here’s the step-by-step in pictures:
Chicken Lo-Main & Egg Rolls
Marinated chicken with vegetables and lo-main noodles. Served with egg rolls.
Ingredients
- For the Lo-Main
- 1 lb boneless chicken, cut into strips
- 3 cloves garlic, chopped or grated
- 2 stalcks celery, chopped
- 1 medium onion, sliced
- ½ bag shredded carrots
- 1 cup mushrooms, sliced
- Handful snow peas or sugar snap peas
- 2 cups chicken broth
- 1-2 chicken bouillon cubes
- 2 TBSP corn starch
- 3 TBSP Soy sauce
- 1 lb thin spaghetti or angel hair pasta
- For the Egg rolls
- 1 box frozen egg rolls
- Sweet and sour sauce for dipping
Instructions
- For more flavorful chicken, place in a freezer bag and coat with about 2 TBSP soy sauce and chill all day
- Heat egg rolls according to directions
- Bring a large pot of salted water to a boil.
- While water is coming to a boil, chop your veggies.
- Add pasta to boiling water, stir, and cook until pasta is just tender.
- Lightly coat a large skillet with oil.
- Add chicken to hot pan, allowing it to cook for 1-2 minutes before moving it.
- Add remaining veggies, allow chicken and veggies to cook about 10 minutes.
- Add chicken broth, one bouillon cube, and 1 TBSP soy sauce to the veggie mixture.
- Combine corn starch and ¼ cup cool water in a small dish.
- Add to the skillet, stir, and heat long enough for mixture to thicken.
- Drain pasta but do not rinse.
- Add spaghetti to the skillet.
- Stir until combined and serve with hot egg rolls.
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