Chicken Lo Mein
I finished Gone Girl and I wish I could report back and say that I liked the ending but I definitely didn’t. I was left with frustration and I just wanted to punch something. It’s more of a love/hate with this book. I really definitely LOVED it but I HATED the ending. The beginning – middle were SO entrancing and I literally could not put it down but then the last several chapters had me going, “wait, SERIOUSLY?!” and then it ended and I was like omg, no way. I even thought there would be ‘hidden’ pages or so I kept thumbing through past the acknowledgements. Nope, nada. Oh well. It feels weird to have such a strong love/hate for the book. I just can’t believe such an awesome book through and through could end so badly!
Anyway, moving onto something else besides books. Cleaning! For a few months now, I’ve been teetering back and forth on whether or not to convert our household cleaning products to ones that are eco-friendly and non-toxic. I’m just all of a sudden like, ‘wait so why am I breathing in all these chemicals when there are clearly other alternatives?’ So yesterday, after reading my friend Jenna‘s blog post, I decided to convert all our household cleaning products to eco-friendly, non-toxic ones. I signed up for The Honest Company‘s Essentials Bundle. Basically, every 6 weeks (or sooner, if you choose), you get to mix and match a ‘bundle’ of 5 of your favorite household products for $35.95 and it gets shipped directly to you. For my first bundle, I bought laundry detergent, bathroom cleaner, an all-purpose surface cleaner, glass cleaner, and dish soap. I also added on dishwasher soap and toilet cleaner. I’m excited to get them in the mail and I’ll keep you posted on what I think! You can sign up for a free trial too if you’re hesitant about committing to a monthly bundle. Have you used any of The Honest Company’s products or have you used any ‘green’ cleaning supplies? If so, what kind? Have you noticed much difference in the way they clean or how you feel afterwards?
And..for the record: I don’t judge anyone on their choice of cleaning supplies or anything that has to do with their household. Your choice, your life. You do you and I’ll do me! I’m not here to preach – I’m just sharing bits and pieces of my life and just talking about what I recently discovered. :) And no – this isn’t a paid endorsement.
Who doesn’t love this classic Chinese take-out dish? It’s so addicting and it’s always on our list when Jason and I feel like indulging, but it’s definitely not the greatest for you. I was reading Comfort Food Makeovers by America’s Test Kitchen a couple months ago and I came across this recipe and I knew I had to make it especially with the calorie cut on it! The original recipe had pork and I subbed that with thinly sliced chicken. I also didn’t have the right noodles for this but honestly, any long noodle will do! It’s the sauce that makes this dish a lot of its flavor.
You’ll want to add this recipe for chicken lo-mein in your take-out, fake-out repertoire! Don’t let the ingredient list scare you – you can find pretty much all this at your local grocery store in the Asian foods aisle or the produce department.
Make this classic Chinese take-out staple at home!
- 4 1/2 tbsp low-sodium soy sauce
- 3 tbsp oyster sauce
- 3 tbsp hoisin sauce
- 1 1/2 tbsp sesame oil
- 1/4 tsp five spice powder
- 2 large chicken breasts, sliced thinly
- 3/4 cup low-sodium chicken broth
- 1 1/2 tsp cornstarch
- 12 ounces spaghetti
- 4 1/2 tsp canola oil
- 6 tbsp Chinese rice wine or dry sherry
- 12 ounces shiitake mushrooms, stemmed and halved if small or quartered if large
- 1/2 head napa cabbage, cored and sliced into 1/2-inch thick pieces (about 6 cups)
- 8 scallions, white parts sliced thin, green parts cut into 1-inch pieces
- 1 tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1 tsp Sriracha sauce
- Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in a bowl. Measure 1/4 cup of the sauce mixture and place it into a separate bowl and stir in the sliced chicken. Cover and refrigerate for 30 minutes. Whisk chicken broth and cornstarch into the remaining sauce mixture.
- In a large pot, bring water to a boil and cook pasta until al dente. Drain pasta and set aside.
- In a large wok or dutch oven over high heat, add 1 1/2 tsp. of canola oil. Add half of the chicken and cook until slightly browned but not fully cooked through, about 2 minutes. Stir in 3 tbsp. of rice wine and cook until liquid is nearly evaporated, about 1 minute. Transfer to a clean bowl. Repeat with the other half of the chicken and 1 1/2 tsp. canola oil and remaining 3 tbsp. rice wine.
- Wipe the wok/pot clean and add remaining 1 1/2 tsp. canola oil to the wok/pot over high heat. Add mushrooms and cook until slightly browned, 4-6 minutes. Then stir in cabbage, scallions, ginger, and garlic. Cook until fragrant and cabbage has wilted.
- Whisk in the remainder of the sauce you set aside earlier. Stir in the cooked chicken (and add the accumulated juices) and simmer until sauce has thickened slightly and chicken is completely cooked through and heated. Stir in cooked pasta and Sriracha.
- Serve hot.
- Store in an airtight container in the fridge for up to 1 week.
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Posted on April 02, 2014