Hi guys! Today we are going to cook something near and dear to my heart: Chinese food! I love sweet and sour sauce, crab rangoon, fried rice, and let’s face it and get honest here: fried chicken covered in sauce. It’s so good! However if I were to eat the combination I just typed out for all of you, I know I would feel sick, bloated, and be on a one way track to a heart attack. Shane and I order Chinese one in a great blue moon but that’s just not often enough so I am always trying recipes that involve soy sauce, teriyaki sauce, chicken, and brown rice. Chicken stir fry is a staple for us. This is a newer recipe for me though and one that I have already cooked 2 times in the last few weeks!
I love my chicken stir fry but it’s always missing that little extra that Chinese take out seems to have but I discovered the secret ingredient: sesame oil. Maybe those of you reading this already know about sesame oil but I did not. I found this chicken lo mein recipe from one of my favorite food bloggers, Andie Mitchell. She has a book out that details her weight loss journey, and it’s actually sitting on my coffee table as we speak. The original recipe is right here! As I’ve mentioned before, for exact measurements and details please visit the recipe links I give for you.
I mix things up myself but stick to the measurements for the sauce in this recipe. Andie uses bell peppers, scallions, and celery in her recipe and also the thin shirataki noodles. The first time I made this I used carrots and green beans with brown rice noodles, and this time (all the pictures) I used carrots, broccoli, and fettuccine shirataki noodles. You can definitely add and subtract things when you cook (the only math I enjoy doing) so don’t be afraid to veer away from recipes! However like I said, I didn’t know about the nectar of the gods aka sesame oil, so I stuck to Andie’s recipe so I didn’t overdo it. I did use more garlic than she called for though. If you need a refresher course on my love of garlic just click here.
So first you’re gonna mix your sauce. Easy enough! I let my chicken defrost in the microwave while I mixed up the sauce and then pulled it out and let the sauce sit in the fridge until you need to use it.
I used 2 of the weight watchers chicken breasts for this recipe. If you also need a reminder about why I love and continue to buy these chicken breasts click here. I like to cut these into long thin diagonal strips and then after they’ve been cooked I tend to cut them in half so it’s mixed more into the noodles.
Now is time to cook the chicken! You want to cook it fully until it’s browned on both sides and then put the cooked chicken into a bowl and set aside. It’s time to cook your veggies.
This time with the lo mein I had broccoli and a few shredded carrots left so that’s what we worked with. Just heat the veggies up in your pan with a little canola oil. Once they’ve become crisp throw your chicken back into the pan with them. While this is happening you want to pull out your noodles if you’re using the shirataki ones like in the recipe and that I used. Here are my thoughts on these noodles: When I cooked this recipe the first time I had NO idea what they even looked like or how they came packed so when I was in the grocery store I was at a loss and ended up just buying boxed brown rice noodles. They were really good and worked great the recipe! If that’s what you chose to do, I condone it. This time I wanted to try the shirataki noodles like Andie had mentioned. I found them in our Safeway over by the tofu and that’s because they’re not made from wheat like other noodles. To be honest I didn’t study the ingredients that much except I think I remember seeing “soy bean” back there. I was happy to try them because they are so low in calories. One serving has 15! Shane was skeptical. I got a lot of looks and I think he thought he may need to order Chinese takeout.
The nice thing was that I didn’t have to cook them. They come bagged in water and I just had to cut open the bag and drain the noodles. Time saver. Honestly if I cook this again I would want to try the skinny shirataki noodles or go back to the brown rice noodles. While eating the lo main it seemed that these had a bit more of a crunch to them. I mean extremely light “crunch” but they were just a little harder than other pasta I have cooked in the past. I also like a thinner noodle when cooking this lo mein. They weren’t bad by any means and Shane actually ate his entire bowl! For those of you who had never heard of them though, I wanted to give you a little insider look into them. They really don’t have a flavor so you rely on the sauce and veggies for that which is fine by me!
Finally you add your noddles into the pan with the veggies and chicken, and pour the sauce over top. When I first made this I thought NO WAY would the amount of sauce I mixed up would cover all these noodles. It does! Trust the recipe, I promise it’s enough. Mix it all together and you got your healthy chicken lo mein!
This stuff is seriously good. When I made it the first time I had some leftovers and took it to work the next day for lunch. I made all my coworkers smell it and I kept saying “Guys it smells like it came straight from a cardboard takeout box. It’s not! I made it!” To which I got weird looks until they actually did smell it, and then asked for the recipe. I love taking traditionally unhealthy items and finding the healthy spin to them! What’s one comfort food or traditionally unhealthy food that you would like to see turned healthy? Let me know down below!