Pineapple Chicken Lo Mein
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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.
Ingredients
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1 can (20 ounces) unsweetened pineapple chunks
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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2 garlic cloves, minced
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1 tablespoon minced fresh gingerroot
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3 tablespoons canola oil, divided
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2 medium carrots, julienned
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1 medium green pepper, julienned
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4 ounces spaghetti, cooked and drained
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3 green onions, sliced
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1 tablespoon cornstarch
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1/3 cup soy sauce
Directions
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1.
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 436 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1307mg sodium, 47g carbohydrate (19g sugars, 4g fiber), 30g protein.
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