Sunday, March 13, 2011

Chinese Food Frenzy

My boyfriend and I both decided it was time to take the dust off of our woks, and the results over the past month have been fantastic.  I think that we forgot how easy it is to make Chinese food (American style) at home and how fast it also is.  More importantly, how much healthier it is.  In the time it takes you to come home, look at a menu, order the food, and wait for delivery, you could have the same dish - only healthier and more flavorful - on your table.  

It has been almost a year since I have had chicken lo mein.  After making a commitment to lose weight, this Chinese food dish was the first take-out item to go.  Lately its been getting harder to curb the craving, but I refused to give in and go to the local take-out joint that has the greasiest lo mein with some kind of chicken by-product in it and flabby vegetables.  

There are some great recipes out there for lo mein, and I adapted a few versions I found.  It is very easy to create a foundation and add to that based on what vegetables you enjoy and if you want any spice or heat in the dish.  I started off simple and will build on it going forward.  When I tasted this dish, I was floored that it tasted so much like the takeout kind, but I didn't have to worry about MSG, oily fats, and soggy vegetables.  

The only downside to making Chinese food yourself is not being able to get a fortune cookie.  Still, there is a solution to every problem!  Hope you have a good fortune today!

Chicken Lo Mein

  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sherry or chicken broth
  • 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 cup hot water
  • 6 ounces uncooked linguine (I used Dreamfields)
  • 10 ounces of oriental-style frozen vegetables (I used carrots, broccoli, and water chesnuts)
  • 1 tablespoon wok oil 
  • 1 teaspoon sesame oil
Sriracha sauce (optional) 


  • In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
  • In a wok,  stir-fry chicken mixture in wok oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add vegetables to wok. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.  Add some Sriracha sauce, if desired. 

No comments: