Kid- Friendly Recipes: Chicken Lo Mein

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