Monday, March 26, 2012

Chicken Lo Mein with Pineapple

Total fake-out-takeout. Not to mention half the price. I love adding pineapple to my make at home Asian recipes. Something about it with soy sauce it just goes together. This is a simple, easy and tasty recipe.

  • Ingredients
  • 8 ounces uncooked linguine pasta
  • 2 teaspoons cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger root
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 1 cup julienned carrots
  • 1 small red bell pepper chopped
  • 1 small onion chopped
  • 1 8oz can pineapple chunks drained

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.

  • In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.

  • Stir-fry broccoli, carrots, onion, and bell pepper in remaining oil for 5-6 minutes or until crisp-tender. Add pineapple. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. 


  1. This sounds like a totally yummy dish but healthy too!

  2. How delicious does that look....Thanks for linking up @CountryMommaCooks…..hope to see you again tonight and have a wonderful weekend:)