Chicken Lo Mein

1 pound chicken breast, cut into half inch pieces
8 ounces Barilla linguine fini (or any thin and flat pasta)
1 jalapeño, diced
2 garlic cloves, minced
1 small zucchini, chopped
3 green onions, chopped using both the green and white
Dole Chopped Asian Blend Salad, half the package
Tamari Gluten Free Low Sodium Soy Sauce, to taste
Extra light olive oil
Sesame Oil, to taste
Garlic powder
Onion powder

Get your wok screaming hot. Is it screaming? Good, add the olive oil and let it sit for a minute to get hot.

Add the chicken. The pan will be so hot that the chicken will seem to boil in the oil.

Stir the chicken and cook the chicken thoroughly. Add the diced garlic and cook that for a minute or two. Add garlic powder, onion powder and liberally douse with soy sauce. Stir. Turn the heat down to low.

Meanwhile your pasta water will have come to a boil. Add the linguine fini and cook for 6 minutes. When the pasta is just about finished cooking, turn the heat back up on your wok and add all of the vegetables and douse liberally with both the sesame oil and soy sauce.

I really liked using the Dole Chopped Asian Blend salad mix. I have never used it and it sure saved me lots of slicing, dicing and chopping.


When the noodles are done, use tongs and transfer the noodles directly from the pot and into the wok. Add a little more soy sauce and sesame oil and give it all a good toss.

Plate it and enjoy!

Another serving idea is to take the chicken and vegetables mixture above and serve it in moo shoo wrappers and skip the noodles altogether. I may try that next time.


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Categories: Poultry, Rice, Beans, Pasta & Noodles

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