EASY LO MEIN

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4 servings

INGREDIENTS

• 8 ounces lo mein egg noodles*
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snow peas
• 3 cups baby spinach
•  

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

INSTRUCTIONS

• In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
• In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
• Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
• Stir in egg noodles and soy sauce mixture, and gently toss to combine.
• Serve immediately.

NOTES

*If lo mein egg noodles cannot be found, spaghetti can be substituted. This recipe is so delicious and really easy to make. I found the recipe HERE 

ASIAN LEMON CHICKEN TENDERS

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 6 servings

INGREDIENTS

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups all-purpose flour
• 1 cup buttermilk 

FOR THE LEMON GLAZE

• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup brown sugar, packed
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
• Heat vegetable oil in a large skillet over medium high heat.
• Season chicken with salt and pepper, to taste.
• Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
• Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with lemon glaze.

 I found this recipe HERE

Chicken Wonton Salad

I really liked this salad! I think it  would be good to make for a shower or  luncheon. I found the recipe HERE 

Chicken Wonton Salad

 

Ingredients

• 15 small square wonton wrappers
• canola oil
• 2 cups uncooked rotini pasta
• 2 heads romaine lettuce, chopped
• 2 cooked chicken breast, diced
• 6 green onion, diced
• ½ cup sliced almonds
• 2 cans mandarin oranges, drained
• sesame ginger dressing (I used Marketside Sesame Ginger Dressing from Walmart)
• seasame seeds, optional for garnish

Instructions

1. Cut wontons into ¼ inch strips. I do this with a pizza cutter.
2. In a skillet, place enough oil to completely cove the bottom and heat over medium.
3. Once oil is hot, add wonton strips in batches of about 8 strips at a time. Fry until golden brown on both sides. Place on a plate lined with a paper towel to drain.
4. Cook rotini according to package and rinse with cold water.
5. Toss lettuce with pasta and divide mixture between 6 plates.
6. Top each plate evenly with the chicken, green onion, almond slices, and oranges.
7. Drizzle each plated salad with dressing and top with wonton strips and sesame sees if desired. Makes 6 main dish salads.