Chicken Lo Mein

We are huge fans of Chinese food in our house. Unfortunately, after a takeout Chinese dinner, Husband and I find ourselves super thirsty all night long. The obvious solution for us is for me to make our Chinese food. I’ve been making this dish for a few years and I’ve been pleased with it every time.

Please do not add 2-3 teaspoons of crushed red pepper. When I made this for dinner this evening I only used one teaspoon and even that was too spicy. I love spicy food but wow! Start with ¼ teaspoon and increase for taste.

I don’t use bok choy. I’m not a huge fan of wilted greens and considering that this recipe only calls for two ribs it doesn’t make sense for me to buy a whole head. I did buy canned mushrooms this time. Sometimes I use fresh, sometimes canned. It all depends on what our schedule looks like for the week and if I’m 100% sure I will be able to make this while the mushrooms are still good.

1 tablespoon low sodium soy sauce

1 tablespoon dry sherry or plain rice vinegar

1 teaspoon cornstarch

I lb boneless, skinless chicken breast

3 cups cook linguine, (7oz dried, uncooked)

1 cup fat-free, low sodium chicken broth

¼ cup hoisin sauce

1 teaspoon toasted sesame oil

8 oz can sliced water chestnuts

8 oz can sliced bamboo shoots

4 medium green onions

1 teaspoon vegetable oil

2-3 three teaspoons crushed red pepper

½ medium red bell pepper, sliced

1 medium carrot, shredded

2 medium ribs bok choy (stalks and leaves), sliced

1 cup sliced fresh mushrooms such as oyster or shitake

In a glass baking dish combine soy sauce, sherry and cornstarch. Cut the turkey into ¾ inch cubes. Add the turkey to the marinade and turn to coat. Cover and refrigerate for 10 minutes to 8 hours, turning occasionally.

Meanwhile, cook the pasta according to package directions, omitting the salt and oil. Drain and set aside.

In a small bowl combine the chicken broth, hoisin sauce and sesame oil. Set aside.

Rinse and drain the water chestnuts and bamboo shoots. Slice the green onions.

Heat a wok or a large nonstick skillet over medium high heat. Pour in the vegetable oil and swirl to coat the bottom. Add the crushed red pepper and turkey with the marinade. Cook for five minutes, stirring occasionally. Stir in the bell pepper and carrots. Cook for 2-3 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the bok choy and cook for one minute or until the stems are slightly wilted, stirring occasionally.  Stir in the bamboo shoots, water chestnuts, mushrooms and green onions: cook for 1-2 minutes or until the mixture is warmed through, stirring occasionally. Stir in the linguine and broth mixture. Reduce heat to medium and cook for 1-2 minutes or until heated through.

American Heart Association Low Cal Cookbook