A sweet and sour noodle recipe your kids will eat!
Pineapple Chicken Lo Mein
1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless, skinless chicken breast, cubed
2 garlic cloves, minced
1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
3 T canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
8 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 cup soy sauce
1/3 cup of your favorite teriyaki sauce (I like Soy Vay Very Very Teriyaki)
1 T sesame seeds
Cilantro, for garnish- optional
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice
or save for another use); set pineapple aside.
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.
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. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.
Recipe adapted from Taste of Home