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Chicken and Vegetable Lo Mein

Name: Chicken and Vegetable Lo Mein
Prep time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Chinese
Ingredients: 6 oz uncooked spaghetti (from 16-oz box); 1/3 cup Annie’s™ organic Asian sesame dressing; 3 tablespoons soy sauce; 2 teaspoons grated fresh gingerroot; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon vegetable oil; 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces; 1/4 teaspoon salt; 1 large red bell pepper, cut into bite-size strips (1 cup); 1 package (6 oz) fresh snow peas, ends trimmed; 1 package (10 oz) matchstick carrots; 9 small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)

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Prep 40 min
Total 40 min
Servings 6

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We went heavy on the fresh vegetables and easier on the pasta in this lightened-up take on chicken lo mein. It’s seasoned with sesame dressing, soy sauce, fresh gingerroot and a touch of crushed red pepper, making it an exciting dish the whole family will love.

By Betty Crocker Kitchens

Updated Nov 6, 2017

Ingredients

6 oz uncooked spaghetti (from 16-oz box)
1/3 cup Annie’s™ organic Asian sesame dressing
3 tablespoons soy sauce
2 teaspoons grated fresh gingerroot
1/4 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
1/4 teaspoon salt
1 large red bell pepper, cut into bite-size strips (1 cup)
1 package (6 oz) fresh snow peas, ends trimmed
1 package (10 oz) matchstick carrots
9 small green onions, thinly sliced on the bias, whites and greens separated (about 3/4 cup)

Steps

1

Cook spaghetti as directed on box; drain and rinse. Set aside. In 1-cup glass measuring cup, mix sesame dressing, soy sauce, gingerroot and red pepper flakes; set aside.
2

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add chicken and salt; cook 4 to 5 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
3

Add bell pepper, snow peas, carrots and green onion whites to Dutch oven. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
4

Reduce heat to medium. Add sesame dressing mixture, cooked spaghetti and chicken to vegetable mixture, tossing to coat with sauce. Cook and stir 2 to 3 minutes or until heated through. Stir in green onions greens before serving.

Tips from the Betty Crocker Kitchens

tip 1
Whole wheat spaghetti may be substituted for the regular spaghetti in this recipe.
tip 2
Serve with Sriracha sauce for more heat.

Nutrition

370 Calories, 13g Total Fat, 27g Protein, 37g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 90mg; 30%

Sodium: 870mg; 36%

Potassium: 560mg; 16%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 5g; 19%

Sugars: 7g

Protein: 27g

% Daily Value*:

Vitamin A: 190%; 190%

Vitamin C: 50%; 50%

Calcium: 6%; 6%

Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;