Chicken and Vegetable ‘Lo Mein’ Fake Out

Calm down, your eyes are not deceiving you.  This really is a blog post!  I know it has been a while but life has been chaotic.  But hey, you’re not here to read about what I’ve been busy with are you?  You’re here for the food!  Ahh food…I’ve been dieting so I’ve been having this love-hate relationship with food lately.  I’m genuinely trying to make healthier choices, which can be hard, but necessary.

Today’s recipe is a kind of take-out fake-out that takes the fake-out to the next level.  It’s a lo-mein stir fry recipe but instead of using noodles we are going to use shredded cabbage.  I know, it’s not quite the same thing but trust me, once you get used to these substitutions you actually start to enjoy them!  This recipe came together really quickly (cooking in the wok scares me because things cook SO quickly).  I actually used some leftover cooked chicken breasts that I just diced and didn’t cook as long as the recipe said.  It was good enough to bring me back to blogging after six months, the very night I made it.  Check it out!

Chicken Vegetable Lo Mein

Chicken and Vegetable ‘Lo Mein’
Recipe slightly adapted from:  Primal Palate

Ingredients:
Chicken, diced into bite-sized pieces1/4 cup almonds, chopped
1/2 cup water chesnuts
1/4 cup green onion, chopped
1 pkg shiitake mushrooms
1 stalk celery, chopped
1 tbsp minced ginger
1 tbsp minced garlic
2 cups broccoli (I used a ready to cook package and just used it all)
2 cups shredded cabbage (coleslaw mix works great – minus the dressing of course)
Sesame oil
Braggs Coconut aminos (a lower sodium natural choice instead of soy sauce – often found in the organic section or sometimes with the oriental food.  If you can’t find it then use a low-sodium soy sauce)
Toasted Sesame Seeds to top

Method:

Heat wok over high heat, add sesame oil and coat the pan.  Add the meat and cook for a few minutes, until mostly cooked (mine was already cooked so I didn’t cook as long).  Add the broccoli, water chestnuts, celery and shiitake mushrooms and cook for a couple of minutes.  Next add in the almonds, cabbage, ginger, green onions and garlic, along with 4 tbsp coconut aminos.  Mix well and cook for a few minutes, until the cabbage is tender but not TOO soft.  Remove from heat and top with sesame seeds.

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