Chicken Lo Mein

Looks Delicious

Chicken Lo Mein

This is an old favorite. It was one of the first Rachael Ray recipes I tried. We love it and we've had it dozens of times but not at all since I joined WW. Here's the original recipe which serves 4 at 18 points per serving. yikes! I've made it over to be WW friendly. It's easy on the wallet as well. And an extra bonus is that it's an all in one dish (2 pans). Less mess to clean up after dinner.

Chicken Lo Mein
serves 6
9 points per serving
Approximate cost for this meal: It's really going to depend on how well your pantry is stocked with the spices and sauces. But I would think it's doable for $10.

1/4 cup hoisin sauce
3 Tablespoons tamari
This is just aged soy sauce. I've used regular soy sauce as often as not. It's just as good.
2 teaspoons hot sauce
I skip this and let everyone add as much heat as they want to their own plates.
salt
14.5 oz. package Ronzoni Smart Taste thin spaghetti
2 Tablespoons canola oil
2 large eggs, beaten
1 pound boneless, skinless chicken breasts, sliced into thin strips
2 teaspoons ground coriander
4 garlic cloves, finely chopped
2 inch piece fresh ginger, peeled and finely chopped
6 scallions, cut into 3-inch lengths, then sliced lengthwise
1/2 pound fresh shitake mushrooms, stemmed and chopped
I usually just use white mushrooms(stems and all). I have to search for shitake and I often just don't want to bother.
1 red bell pepper, cut into quarters, seeded and then sliced
1 small can sliced water chestnuts
2 cups fresh bean sprouts or half pound shredded cabbage

In a small bowl, mix together the hoisin, tamari, hot sauce and about 3 Tablespoons of water. Set aside.

Bring a big pot of water to boil for the pasta. Salt the water, add the pasta and cook to al dente.

While the pasta cooks, heat 1 Tablespoon of the oil in a large skillet over high heat. When the oil ripples, add the beaten eggs and scramble them to light golden brown. Remove to a plate and reserve.

Season the chicken strips with salt, pepper and the coriander. Heat the remaining Tablespoon of oil to a ripple over high heat, then add the meat and stir fry for 4 minutes. Add the ginger, garlic and all the veggies. Stir fry for 2 minutes. Then add the drained pasta and the eggs to the skillet. Pour the reserved sauce over the lo mein and toss to combine. Turn off the heat. Toss for 30 seconds and let the pasta absorb all the liquids. Taste it to adjust the seasonings.

One serving is 2 1/3 cups of lo mein. Which filled a regular sized dinner plate. See photo below.

What we thought~
We all agreed that it was just as good as ever. The WW changes were undetectable.
This is a recipe that everyone loves, young and old, at our house.