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Pineapple chicken lo mein

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Ingredients/Components

cornstarch - 1 Tbsp
dark corn syrup - 1/3 c
soy sauce - 1/3 c
spaghetti, cooked and drained - 4 oz
vegetable oil, divided - 3 Tbsp
unsweetened pineapple chunks - 1 can
16 oz - 1 bag
boneless skinless chicken breasts, cut into 1-inch cubes - 1 lb
ground ginger or 1 Tbsp - 3/4 tsp

How to make pineapple chicken lo mein:

Drain pineapple, reserving 1/3 cup juice; set pineapple aside. In a large skillet over medium heat, cook the chicken and ginger in 2 Tbsp. oil for 6 minutes. Add the pineapple and vegetables. Cover and cook for 2 to 3 minutes or until vegetables are crisp-tender and chicken juices run clear. Stir in spaghetti. In a small bowl, combine the cornstarch, soy sauce, corn syrup, pineapple juice and remaining oil until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.

Recipe categories: Chicken, Main dish, One Dish meal.

Rating:

3.6

Average rating: 3.6, total votes: 5

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