Stir-Fried Chicken and Vegetable Lo Mein

I made this for dinner the other night.  I only had a little green pepper frozen to use.  I think it would be better with more pepper and to use the yellow or red like the recipe calls for.

Stir-Fried Chicken and Vegetable Lo Mein

Ingredients

Sauce and Marinade:
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil or toasted sesame oil
• 1 1/2 tablespoon brown sugar
• 1 1/2 tablespoon cornstarch
Stir Fry:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 10 ounces spaghetti, broken in half (I used whole wheat)
• 2 teaspoon canola, vegetable or coconut oil
• Salt and pepper, to taste
• 1-2 cups broccoli florets, cut into bite-size pieces
• 1 red or yellow bell pepper, diced
• 5 cloves garlic, finely minced or pressed
• 1 teaspoon sesame seeds, toasted or not

Directions

1. For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch. Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce.
2. Cook the noodles in a pot of boiling, salted water. Drain and rinse lightly with cool water. Set aside.
3. In a large 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches), seasoning with a light touch of salt and pepper as it cooks. Cook until the chicken is browned on all sides and cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Transfer the chicken to a plate.
4. To the hot skillet, add the broccoli, bell peppers and garlic. Stir fry, stirring often, for 2-3 minutes.
5. Add the reserved sauce, noodles, and chicken. Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3-5 minutes, until the sauce thickens and the noodles are heated through.
6. Serve and garnish with sesame seeds.

2.6

http://www.melskitchencafe.com/chicken-and-vegetable-lo-mein/

Coconut Chicken Curry

The first time I made this, I added the canned tomatoes the original recipe calls for and forgot to drain them.  Scott and I thought it would be a lot better without the tomatoes so that is how I did it tonight and it was better. I wonder if the tomatoes would be good in it if they are drained well.  We had the sister missionaries over tonight and fed them this.  Hopefully they didn't think it was too strong of a flavor, but they seemed to enjoy it.

Adapted from lizzy writes blog

Coconut Chicken Curry

2 tablespoons olive oil

1 yellow onion, thinly sliced then cut in 1 inch strips

3 teaspoons curry powder

1 cup plain Greek yogurt

1 cup canned coconut milk

2 teaspoons kosher salt

1 teaspoon pepper

2.5 lbs boneless, skinless chicken thighs (I precook them in the crock pot then shred)

3 cups cooked brown rice

fresh cilantro, chopped

In a large pan, heat oil over medium high heat. Add onions and saute until golden brown and softened. Sprinkle in curry powder and cook, stirring for 1 minute until fragrant. Add yogurt and coconut milk and simmer gently for 3 minutes. Stir in salt and pepper, Add chicken and let simmer until chicken is warmed through. Serve over rice with cilantro on top.