“Another version of a chicken lo mein-type dish, but with lots more veggies! The sauce is very tasty, and this dish is great eaten hot or cold. I love to take the leftovers to work with me for a healthy, filling lunch. Add any of your favorite veggies; I just listed some of the ones that I used”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 8 ounces angel hair pasta
  • 1 12 tablespoons soy sauce
  • 1 tablespoon vinegar, preferably rice wine
  • 2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1 lb boneless chicken breast, cut in strips
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon oil, preferably peanut
  • 1 (15 ounce) can baby corn, drained and cut into bite-size pieces
  • 4 cups mixed vegetables, parboiled (broccoli, cauliflower, carrot, celery, onion, mushrooms, water chestnuts, etc.)
  • soy sauce, for serving (optional)

Directions

  1. Cook and drain pasta according to package and set aside.
  2. Combine soy sauce, vinegar, sesame oil, and 1 clove minced garlic.
  3. Sprinkle both sides of chicken with salt and pepper.
  4. In dry skillet, over medium heat, cook sesame seeds until golden, about 2 minutes.
  5. Remove from heat and set aside.
  6. In same skillet, heat peanut oil over medium heat.
  7. Add remaining garlic, cook, stirring, until golden, about 1 minutes (May have to add a bit of water to prevent burning).
  8. Add chicken, cook, stirring, until no longer pink, about 6 minutes.
  9. In large bowl, combine corn, veggies, and pasta with chicken and soy mixture.
  10. Toss well.
  11. Sprinkle with reserved sesame seeds.

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