After a long week, sometimes I like my Saturday nights to consist of a home cooked meal and a movie. Last night, I was feeling a little more on the creative side and was craving an Asian inspired dish. I usually order chicken lo mein when I get take out, so I thought it would be fun to make my own for dinner last night. I tend to get pretty picky with my vegetables, so I used ones that most appeal to my taste. Feel free to dress this dish up with a plethora of your favorite veggies. You can also add beef or shrimp to this dish if you like to have a variety of proteins.
I really enjoyed cooking my own lo mein and found the finished dish extremely delicious! Sautéing the chicken in coconut oil helped enhance the flavors and was wonderful when mixed in with the remaining ingredients. It was optional to add additional coconut oil to the vegetables when cooking; however I chose to in order to keep them moist. I found the cornstarch necessary to add as a good thickening agent in this dish. The total prep and cooking time on this was about 40 minutes. I would recommend prepping all your vegetables at once and setting them aside. This helped me stay less flustered in the kitchen and made the cooking process smoother. Here’s what you’ll need:
8 ounces thin spaghetti (I used whole wheat)
3 cups of water
3 chicken bouillon cubes
3 boneless skinless chicken breasts
2 tablespoons Kelapo Coconut Oil
2 tablespoons sesame oil
1 tablespoon cornstarch
1 onion, chopped
2 cloves of garlic, chopped
¼ cup scallions, chopped
1 red pepper, chopped
Salt, to taste
Pepper, to taste
- Add water to a sauce pan, bring to a boil and add in spaghetti and bouillon cubes until al dente. Drain well and reserve the remaining liquid.
- Cut the chicken breasts into small pieces and sprinkle with salt and pepper to taste. Heat the coconut oil in a large skillet or wok and sauté chicken until done. Remove and set aside.
- Next, add the sesame oil to the skillet and sauté all vegetables until crispy and tender (about 5 minutes). You can add more coconut oil to this portion of the dish if needed.
- Dissolve cornstarch in ¼ cup cold water and add to the vegetables, along with ½ cup of the broth from the spaghetti.
- Stir in the noodles and cooked chicken. Add another ½ cup of the broth. Add soy sauce and toss frequently. Simmer on low heat until noodles are darkened and all ingredients are heated.
- Once complete, remove lo mein from the skillet, serve, and enjoy!
What’s your favorite meal to cook with coconut oil?