Chicken Lo Mein (meatless)
Portion Size: 3 oz. boneless meat, ½ cup pasta, ½ cup vegetables (approx. 1 ½ cups)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ pounds meatless chicken | Cut into small thin strips |
| 1 lb. spaghetti | For vegan: use vegan pasta |
| 1/2 cup reduced-sodium soy sauce | |
| 1 tablespoon sesame oil | |
| ¼ cup hot water | |
| 1 tablespoon vegan chicken bouillon | (or sub. Chicken if using chicken or shrimp) |
| ¼ cup brown sugar | |
| 2 teaspoons garlic powder or garlic cloves minced | |
| 2 tablespoon oil | |
| 2 cups carrots | Wash thoroughly, peeled, and sliced thin |
| 2 cups broccoli | Wash thoroughly, cut into bite size pieces |
| 1 large onion | Wash thoroughly before cutting, sliced |
| 2 tablespoons sesame seeds, toasted |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a small bowl, dissolve chicken bouillon in hot water. Add soy sauce, brown sugar, sesame oil and garlic in the small bowl. Stir. | |
| 2 | Prepare pasta according to directions on package. Drain reserving 1 cup water | |
| 3 | In a medium high heated skillet, add oil. Add chicken and heat. Add sauce mixture, cook all together for about 2 minutes and remove from pan. | Minimum Temperature 165°F for chicken |
| 4 | In the same pan, sauté onions until golden brown. Remove from heat. | |
| 5 | In a separate skillet, stir fry carrot until just tender. Add broccoli and cook until just tender. | |
| 6 | In a large pot combine reserved water, pasta, vegetables and chicken. Toss to coat. Top with sesame seeds. Serve hot. |
