Not exactly a very authentic recipe, I adapted one-off of Kraft’s website and made a delicious and very easy meal. It would adapt to whatever vegetables you like and as well any kind of meat or tofu. I hadn’t made chicken in a long time, I found some nice natural chicken and used it.
Chicken Lo Mein
- 12 to 13 ounce package multi-grain spaghetti (broken in half)
- 2 Tbsp vegetable oil
- 1 lb. boneless skinless chicken breast, cut into bite size pieces
- 14 to 16 ounce bag frozen bell pepper strips, thawed and roughly chopped
- 1 large onion, peeled and quartered, sliced
- 2 tsp diced garlic (about 4 cloves)
- 1 cup lower sodium chicken broth
- ½ cup light Asian Toasted Sesame salad dressing (or similar)
- ¼ cup natural chunky peanut butter (used Adam’s)
- ¼ cup lower sodium soy sauce
- 1 Tbsp sesame oil
- ½ tsp red pepper flakes
- ½ cup dry roasted peanuts, finely chopped
- 2 Tbsp cilantro, diced (freeze-dried or fresh)
Bring a large pot of water to a boil, cook spaghetti for time on package, drain.
Meanwhile heat a large skillet over medium-high heat, add in the oil and the chicken, sauté until turning crispy golden. Transfer to a bowl with any juices. Drizzle a little more oil if needed in the pan, turn to high and add the peppers and onion, sauté until tender, turn down to medium-low and add in the garlic. Cook for a minute, add back in the chicken (with juices) and heat through.
Whisk the chicken broth through red pepper flakes together in a bowl, add to the skillet, bring to a quick boil, turn down to medium-low heat, add in the cooked spaghetti and toss to coat. Take off the heat, add in the peanuts and cilantro, toss to combine.