Easy Chicken Lo Mein

This is one of our favorite dinners. My kids can’t get enough of it.
My 2 year old eats all of the veggies and then sneaks more from her brother’s plates when they aren’t looking. It’s super easy and comes together really quick for a perfect weeknight meal.

• 3 chicken breasts, cubed
• 1/4 cup soy sauce
• 1 tbsp. sesame oil
• 2 small zucchinis, cut in 1/2” wedges
• 2 cups broccoli florets
• 1 red bell pepper, cubed
• 1 can baby corn
• 16 oz. box thin spaghetti

Sauce:

• 2 tbsp. soy sauce
• 1 tbsp. sugar
• 3 garlic cloves, minced
• 2 tbsp. rice vinegar
• 1 tbsp. canola oil
• 1 tbsp. sesame oil
• 2 tbsp. hot pasta water

Combine soy sauce and chicken in a bowl, stir to coat and set aside. Chop all vegetables as directed, set aside. Combine sauce ingredients (except hot pasta water. Add that just before you drain your spaghetti), set aside. Fill a large pot with water and cook spaghetti according to package directions. Meanwhile, coat a large pan with the sesame oil and pour in chicken/soy sauce. Cook on medium heat until just cooked through. Add zucchini, broccoli, red pepper, and baby corn. Stir to combine and continue to cook until vegetables are just fork tender. When pasta is ready, drain and add to chicken and vegetables. Add sauce and combine everything until well coated.

My Vegetable/Rice Stir-Fry

{{a healthier version of fried rice}}

• 2 cups Cooked Rice, cooled slightly (leftover rice works perfect too!)
• 2 cups Broccoli Florets
• 2 cups Zucchini, cut it small wedges
• 1 cup Carrots, shredded (or cut baby carrots in 1/2” slices)
• 1 cup Snow Peas, halved
• 1 cup Peas, frozen
• 1 clove garlic, minced
• 2 eggs, fried and scrambled
• 1 cup Turkey Ham (or Chicken Breast), diced
• 1 tbsp. Extra Virgin Olive Oil
• 1/4 cup Classic Stir-Fry Sauce (by House of Tsang)
• 1 tbsp. Low-Sodium Soy Sauce

In a large wok or saucepan, steam all veggies in 1/4 cup water with lid over the pan for 5 minutes on med-high heat. Remove lid, and push all veggies to the outer edges of the pan. Add olive oil and minced garlic to the center of the pan and let cook for one minute. Stir around to coat veggies. Add turkey ham and stir fry until heated through. Add rice, stir-fry sauce and soy sauce. Stir around to coat. Add scrambled egg and gently stir. Serve hot.

1-1/2 cup serving = about 240 calories
This recipe serves 6, 1-1/2 cup servings (approx.)

Grilled Steak w/PW's Simple Sesame Noodles

1/4 cup Soy Sauce
2 Tbsps. sugar
4 cloves Garlic, minced
2 Tbsps. Rice Vinegar
3 Tbsps. Pure Sesame Oil
1/2 tsp. Hot Chili Oil
4 Tbsps. Canola Oil
2 Tbsps. Hot Water
4 whole Green Onions, Sliced Thin
12 oz. Thin Noodles, cooked and drained

In a small bowl, combine first 8 ingredients. Pour sauce over cooked, warm noodles and toss to coat. Sprinkle with sliced green onions and toss again.

{to view original recipe posted by the pioneer woman, click here.}

Delicious Asian-Style Steak...Combine steak (we used 3 petite sirloins) with 1/2 cup Teriyaki Sauce and a few shakes of garlic salt in a gallon size ziploc baggie. Refrigerate for at least an hour. Grill to desired done-ness. Slice and Serve!