Pineapple Chicken Lo Mein Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 436
  • Fat:
  • 13 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 1307 mg
  • Carbohydrate:
  • 47 g
  • Fiber:
  • 4 g
  • Protein:
  • 30 g


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Pineapple Chicken Lo Mein

Quick Cooking
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The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
  • 3 tablespoons canola oil, divided
  • 2 medium carrots, julienned
  • 1 medium green pepper, julienned
  • 4 ounces spaghetti, cooked and drained
  • 3 green onions, sliced
  • 1 tablespoon cornstarch
  • 1/3 cup soy sauce

Directions:

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
    In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
    In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.


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