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| This yummy meal has been added to our rotation! |
Note: This lo-mein type recipe makes A LOT of food. We had leftovers for almost a full week.
Ingredients:- 1 medium red bell pepper
- 1 package sliced white mushrooms
- 4 green onions
- 3-4 large chicken breasts (off the bone, skin removed)
- 2 Tbsp canola oil
- 3 Tbsp Asian seasoning mix, divided
- 12 oz uncooked angel hair pasta, broken into thirds (I actually used a little more)
- 4 cups chicken stock
- 1/2 cup chunky peanut butter
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves (or a spoonful of minced garlic from a jar)
- 3 cups fresh broccoli florets
Directions:
- Wash and chop red bell pepper and green onions. Set aside.
- Cut chicken into 1 inch pieces and mix with 1 Tbsp of canola oil and 2 Tbsp Asian seasoning.
- Heat remaining oil in a non-stick skillet or wok (I have the Pampered Chef stir-fry skillet which I LOVE!) over medium-high heat until simmering. Add chicken and cook until browned on all sides, stirring occasionally. Remove chicken and set aside.
- Add pasta to the skillet and toast until brown. Stir and turn gently, and watch very carefully.
- Push pasta to one side of the skillet. Add stock, peanut butter, soy sauce, and garlic. Stir until peanut butter is incorporated. Mix pasta into sauce.
- Add bell pepper, green onions, mushrooms, broccoli, and remaining 1 Tbsp Asian seasoning. Stir together.
- Cover and bring to a boil (I added more pasta so it was hard to tell when boiling so I just cooked until the mushrooms and broccoli were done).
- Stir in chicken and cook until heated through. Toss together and serve!
*The next time I make this, I may try adding some garlic chili sauce or crushed red pepper to spice it up since we enjoy spicy foods in our house. I'm not sure how it would taste especially with the peanut flavor, but I would add it in with the stock, peanut butter, soy sauce and garlic.
