Chicken Lo Mein

The results are in and the people have spoken! Results from my poll--that is.  The majority of the votes were for healthier foods and main dishes.  Well, you're certainly in luck because I have quite a few recipes to share with you.  As I've mentioned before, Mike and I are eating healthier than ever before and so we have been experimenting with lots of healthy foods, especially main dishes.  As a result, I'll be featuring more healthy main dishes.  My plan right now is to share a main dish on Mondays, healthier snack on Wednesdays, and a sweet treat on Fridays.  I like how I'll have more balance, plus a better posting schedule.  I hope you'll enjoy it as well.

Mike and I really enjoyed this Chicken Lo Mein.  Unfortunately, it doesn't sound like I'll be able to enjoy it again.  You see, the morning that I made this dish, I made the chicken marinade before work.  Then I headed to have a nutritional analysis done by muscle testing.  (I've been dealing with having less energy than usual and feeling tired, so we're trying to get my vitamins balanced.) Apparently I showed that I now have a soy intolerance so I was told to stay away from soy products.  I was told to go ahead and eat the meal I had prepared, but watch for any side effects.  Sure enough, I got a horrible stomach ache and stomach cramps.  No more soy for me.  On that note though...do you know how many foods contain soy?  It's certainly more than I thought!

Now that you know that random knowledge about me, I really do recommend that you try this dish, it was delicious!

Chicken Lo Mein

Serves 6

You will need:
16 ounces whole-wheat spaghetti
1/4 cup reduced-sodium soy sauce
1 tablespoon plus 1 tsp. cornstarch
2 teaspoons sugar
2 tablespoons rice vinegar
1 cup low-sodium chicken broth
2 chicken breasts, cut into thin strips (could also use 2 lean pork chops)
2 teaspoons canola oil
4 cups thinly sliced cabbage (from about 1/2 head)
1 medium carrot, grated
1 cup snow peas
Salt and pepper

1. Cook spaghetti noodles as directed on package.  Drain.

2. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth. Add chicken and toss to coat. Set aside to marinate for 10 minutes at room temperature.

3. Warm oil in a large skillet over medium-high heat. Add chicken and marinade; stir-fry until meat is no longer pink, about 3 minutes.

4.  Add cabbage and stir-fry until just wilted, about 2 minutes.

5.  Stir in carrot and snow peas; cook, stirring gently, until snow peas are slightly softened yet firm, about 2 minutes.

6.  Stir in noodles and toss to coat with sauce and warm through, about 1 minute. Season with salt and pepper.

Nutrition facts per serving (based on original recipe using pork): 315 calories, 3g fat, 31mg cholesterol, 6g fiber, 23g protein, 51g carbohydrates, 1,210mg sodium

Source:  All You