Thursday, May 30, 2013

Easy Chicken and Broccoli Lo Mein

Chicken Broccoli

Wondering what do with some of your in-season broccoli?  Try this simple and delicious take-out at home recipe for a quick, satisfying and economical meal.  If you do not have Lo Mein noodles on hand, simply use spaghetti as I did.  I used chicken breast meat for the protein, but feel free to use bone-less, skinless chicken thigh meat to fit your budget.  This recipe is a great canvas for throwing in some other veggies too, like peppers or carrots.  The chicken is marinated for 15 minutes for maximum flavor, and it can be done while the pasta cooks.   The broccoli can be blanched in the pasta water  while it cooks, so there is minimal kitchen clutter to deal with afterwards. 
Recipe :
1 lb. lo mein or uncooked spaghetti
1 lb. chicken, cut into 1/4 inch strips
1 lb. fresh broccoli florets
4 cloves garlic, pressed or finely minced
3 tbsp. fish sauce, divided
1 tbsp. sesame oil, plus more for drizzling
1/4 tsp. ground ginger
1/4 c. less sodium soy sauce
1/4 c. pasta water
4 tbsp. brown sugar
4 green onions, trimmed and thinly sliced
1 tsp. sambal oelek
1 tsp. lemon grass paste
Sesame seeds for garnish, optional
olive oil for drizzling
Place chicken, 2 tbsp. fish sauce, 1/2 of garlic, sesame oil and ginger in re-sealable bag and shake to coat well.  Marinate for 15 to 30 minutes.
Meanwhile, bring salted water up to a boil and cook spaghetti to al dente, blanch broccoli during the last 2 minutes of pasta cooking time.  Drain, reserving 1/4 c. pasta water and set aside. 
In a large saute pan over medium high heat, drizzle with olive oil and add chicken, sauteeing until no longer pink and juices run clear. 
Add  soy, pasta water remaining garlic, brown sugar, green onions, sambal oelek and lemon grass paste up to a boil.   Add pasta and broccoli, folding and tossing to coat.  Reduce heat to medium and toss and turn to allow all liquid to be absorbed.  SPST.  Turn  off heat.  Drizzle with sesame oil and garnish with sesame seeds if desired.  Serves 6 to 8.

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