Thursday, June 08, 2006

Chicken Lo Mein

This is a fast, tasty meal that is a great variation from the everyday doldrums of pork and beef.

1 Whole chicken breast or 1 ½ Lbs Chicken tenders
2 TBS Sesame Oil
1 Bunch Scallions
½ Lb Bean Sprouts
1 Cup Chicken Broth
1/3 Cup Soy Sauce
1 TBS Corn starch
2 Cups Shredded Lettuce
1 TBS Chopped Pimiento
Mini canned corn cobs (Optional)
Brocolli Flowerettes (Optional)
Vermicelli Pasta

Bone chicken breast, reserving skin and bone. Slice meat into thin strips;
set aside. Simmer the skin and bone in 1 ¼ cups of water for 15-minutes.
Strain into cup; add enough water, if necessary, to make one cup of broth.
Boil vermicelli according to the manufacturer’s directions.

Heat the oil in a large skillet. Sauté the chicken until it’s golden brown on
all sides. Add chopped Scallions; sauté one minute longer. Add Reserved
chicken broth and Cook until thick and clear. Fold in the bean sprouts,
1 ½ cups of the shredded lettuce, and cooked vermicelli. Continue heating
until the lettuce is wilted, and the mixture is well combined. Serve and top
with remaining lettuce and the pimiento.

This is absolutely delicious served cold as a pasta salad.

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