Chicken Lo Mein

This is one of my mom’s recipes, and one of my favorites. My mom used to make this with regular noodles, but has since changed the recipe to include gluten-free quinoa noodles. I cannot taste the difference, and this recipe satisfies my cravings for Chinese food, which is now off-limits.

Chicken Lo Mein:

1 ½ lb. boneless, skinless chicken breast cut into 1-inch cubes

½ tsp. minced fresh garlic or ¼ tsp. garlic powder

¼ cup gluten-free La Choy soy sauce mixed with 1 tsp. sugar

½ cup vegetable oil

2 cups fresh bean sprouts

1 large red pepper in thin strips

¼ cup fresh snow peas, ends trimmed

5 medium sized sliced mushrooms

3 scallions cut in 2-inch lengths

2 tbsp. dry sherry or white wine

8 oz. gluten-free quinoa linguini, cooked

¼ tsp. salt

¼ tsp. pepper

In a bowl, mix chicken, garlic, and 1 tbsp. of the soy sauce/sugar mixture. In a 12-inch skillet, heat 3 tbsp. oil until hot. Add chicken mixture and stir-fry for 3-5 minutes until the chicken is cooked. Remove from pan and place into a large bowl. Add 2 tbsp. of oil to the skillet, and add sprouts, peppers, peas, mushrooms, and scallions. Stir-fry for 1 minute. Add sherry and cover and cook for 1 minute. Using a slotted spoon, remove the vegetables and add to the chicken mixture. Remove remaining liquid from the skillet, and reduce heat to medium. Add 2 tbsp. oil to the cooked linguini and stir-fry for 2-3 minutes until hot and well coated. Add remaining soy sauce/sugar mixture and toss to coat noodles evenly. Return chicken and vegetables to the skillet and toss until heated. Add salt and pepper to taste. Makes 4-5 servings.