Saturday, July 21, 2012

Schezwan Chicken Lo Mein

Schezwan Sauce: 
2 tbsp Rice Wine Vinegar
1 tsp Worcestershire Sauce
2 tsp Tabasco
2 tbsp Toasted Sesame Oil
1 tbsp Low Sodium Soy Sauce
2 tbsp Brown Sugar
¼ tsp Cayenne Pepper
½ tsp Red Pepper Flakes
1 tbsp Grated Ginger

Lo Mein Sauce:
4 tbsp Low Sodium Soy Sauce
1 tbsp Toasted Sesame Oil
½ tsp Hot Sauce
1 tsp Dijon Mustard
2 tbsp Rice Wine Vinegar
2 tbsp Honey
1 tsp Grated Ginger
¼ tsp Salt
1 Cup Chicken Stock
1 tbsp Corn Starch

2 Cups Roasted (or grilled) Chicken - shredded
1 Cup Green Beans – cut about 1-2”
1 Large handful of Snow Peas – tips cut off
1 Orange Pepper – thinly sliced
¼ Cup Scallion – both green and white ends
½ Cup Shredded Carrot
¼ Cup Red Chili – small dice
2 Cups Broccoli – sliced
1 Cup Crimini Mushrooms
4 Garlic Cloves – crushed
1 tbsp EVOO (Extra Virgin Olive Oil)
1 Large Package Asian Noodles (or 1 lb Spaghetti)
1 ½ tsp Toasted Sesame Seeds

While the chicken is still warm add the Schezwan Sauce and coat the chicken thoroughly. 

While cooking mushrooms, etc., cook your noodles or spaghetti in boiling, salted water according to directions.  If you’re cooking spaghetti cook about 7 minutes.  (I prefer spaghetti because the pasta holds up better).  After 6 minutes add in the green beans, snow peas and broccoli.  Drain veggies and noodles/spaghetti and set aside.
In a large pan with high sides over med/high heat, add the EVOO and mushrooms.  Brown about 2-3 minutes on each side.  Add in crushed garlic and cook about 2-3 more minutes.  Add in chicken and remaining Schezwan sauce.  Cook another 2 minutes.

Add in orange pepper, scallion, carrots, red chili.  Stir everything together.  Add in the noodles and veggies and Lo Mein Sauce.  Coat everything thoroughly.  Adjust seasoning accordingly. 

Once plated, sprinkle toasted sesame seeds over top and maybe a few more diced scallions.

** This dish can be made vegetarian but substituting tofu or shrimp for the chicken (or just don’t add a protein) and replacing the chicken stock with veggie stock.

No comments:

Post a Comment