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Pineapple Chicken Lo Mein Recipe

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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.

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4 Servings
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
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.

Nutrition Facts: 1 serving (1 cup) equals 436 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 1,307 mg sodium, 47 g carbohydrate, 4 g fiber, 30 g protein.

Pineapple Chicken Lo Mein published in Quick Cooking January/February 2002, p27

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