Chicken Lomein

For weeks I have been jonesing for some lomein, like seriously considered ordering from the really sketchy place that makes it so well and tasty but I know I don't want to see the state of their kitchen. Yesterday I made some quick teriyaki chicken breasts and had some left over as well as the sauce it was cooked in, I decided it would make a good sauce to a stir fry and then the light bulbs went off - it would make a good sauce to a lomein! I know technically lomein sauce is just soy sauce...but let me tell you, whenever I try just soy sauce it tastes just like it sounds....like soy sauce, not like delicious lomein. I was very happy with the way this recipe turned out, it had a nice zing to it and was close enough to take out that my craving is gone and I am pretty positive I had a much healthier meal then if I had ordered in.



Chicken Lomein: serves 4

8oz Chicken Breast
3TB Teriyaki Sauce
1tsp Soy Sauce
1tsp Lime Juice
1tsp Sriracha
8oz Spaghetti
1TB Olive Oil
1TB Fresh Ginger - Grated
2 Garlic Cloves - Minced
2-3C Fresh Broccoli
2 Large Carrots - Chopped into Rounds
1 Large Onion - Sliced
1 Zucchini - Thick Sliced (1/4")
1/4C Chicken Stock - Fat Free
Salt & Pepper

Combine the teriyaki, soy sauce, lime juice and sriracha, cover the chicken in the sauce in a small baking dish and let it marinade for at least 20-30 minutes. Heat your oven to 375° and place the chicken dish into the oven. Cook for approximately 20-30 minutes (depends on the thickness of your chicken) until the chicken is cooked through completely. When it is finished cooking just set to the side to rest while you finish the rest of the meal. (I made this the night before - had doubled the recipe and just used leftovers for this dish)

Once the chicken has been in the oven for 10-15 minutes we can get started on the rest of the dish. Bring a large pot of salted water to a boil and cook the pasta to al dente. Once it is finished cooking drain and return to the pot. While the pasta is cooking place 1tsp of oil in a large saute pan with the garlic and ginger over medium heat, after 30-40 seconds the garlic and ginger should be turning fragrant, add the carrots and broccoli with some salt and pepper, stir to coat with the oil and garlic/ginger mix and cover with a lid. Every 2-3 minutes give it a stir and after 6-8 minutes add another teaspoon of oil to the pan and add the onions with some more salt and pepper. Stir the onions in and continue to cook for another 4-5 minutes until the onions start to look translucent. Finally add the remaining teaspoon of oil with the zucchini and a pinch more salt and pepper. Continue to cook the veggies until the zucchini soften.

Now all parts should be complete, cut the chicken into bite size strips / pieces and add to the vegetable mix with about 1/4 of the sauce left in the pan from cooking the chicken. Add the remaining sauce to the pasta and give it a toss to incorporate. Turn the heat off of the veggies, cover both the veggies and pasta with a lid and let it all sit in the sauce for a few minutes. Toss everything together then serve and enjoy!

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WW: 8 Points Plus / serving