Chicken Lo Mein

I received a BIG box of farm-fresh vegetables…so big that we had an abundance of veggie meals day after day. Some of them made it into this tasty dish. Chunks of marinated chicken breasts, freshly diced zucchini, green beans, carrots, onion, red & yellow peppers and asparagus stir-fried and served over lo mein noodles with a deliciously thick broth…Be prepared to serve the family a second helping!

Chicken Lo Mein
4 boneless chicken breasts
1/2 teaspoon five spice powder
soy sauce
2 garlic cloves, peeled & thinly sliced
1 small fresh ginger (1″) peeled & thinly sliced
1 large zucchini
3 carrots
1/2 lb fresh green beans, trimmed
1 large yellow onion
1 large red pepper
1 large yellow pepper
1/2 lb fresh asparagus, trimmed
DeBoles Rice Fettuccine
extra virgin olive oil

Slice the chicken into bite size pieces. Season with five spice powder, 1/2 teaspoon salt and 2 tablespoons soy sauce, the sliced garlic and ginger slices. Allow to marinate while chopping the vegetables. Chop the zucchini, carrots, green beans, yellow onion, red pepper, yellow pepper and asparagus into bite-sized pieces. In a medium jar with a lid combine 2 tablespoons water with 6 tablespoons soy sauce and 2 tablespoons cornstarch; screw the lid on and shake vigorously. In a large deep skillet or Wok, heat some olive oil. Add the marinated chicken and cook about 4 minutes (until just cooked – but still slightly pink in the center). Remove from skillet. In the same skillet heat some more olive oil; add the chopped vegetables and stir fry 15-20 minutes on medium high to high heat until veggies are tender crisp; seasoning to taste with salt and fresh ground pepper. Meanwhile prepare Rice Fettuccine as package directs; drain and set aside. Add the chicken back into the skillet; shake the soy sauce mixture again and add to the skillet. Heat through; adding more soy sauce if desired. Spoon chicken & veggies over rice fettuccine and serve immediately. Makes 4-6 servings.



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