The other night I had some fresh veggies I needed to use up before they went bad, so I decided to whip up a yummy oriental dish. I found some Lo Mein noodles in my pantry & some chicken in my freezer & went to work. I had some onions, celery, & mushrooms to quickly use, but then I started thinking about some of my freeze dried veggies.
"I wonder how they stir fry. . . "
Well, you know me, I tried it out because it sounded fun. Plus veggies make your food SO colorful & delicious so why not?
You could actually use the freeze dried mushrooms, onions, & celery for this as well, but I needed to use up the fresh stuff quickly so maybe next time I'll get to play with those ingredients. For this recipe you can exchange any of the freeze dried veggies for fresh. It's a great way to clean out what's left in the crisper, then use whatever else you want from your THRIVE pantry.
(I LOVE HAVING FRESH VEGGIES ON HAND AT ALL TIMES, especially when I don't have to chop them myself.)
Quick & Easy Chicken Lo Mein:
1/4 cup THRIVE Carrots
3/4 cup THRIVE Freeze Dried Peas
1 cup THRIVE Freeze Dried Corn
3 Chicken Breasts, diced
~ (& sprinkled with Black & White Pepper, Garlic Salt, Ginger, & THRIVE Iodized Salt)
2 cups Chicken Broth (2 teaspoons THRIVE Chicken Bouillon + 2 cups Water)
Lo Mein Noodles (in the Asian section of the supermarket)
1/4 cup Soy Sauce
1/8 teaspoon White Pepper
1/8 teaspoon Ginger
The first thing you want to do is sprinkle the diced chicken with black pepper, white pepper, garlic salt, ginger, & salt. This is all done to taste. I LOVE flavors & spices so I DROWN my chicken in spices. I especially love the white pepper because it has a little more zing than black.
Stir fry the chicken in a little oil or butter until you get a nice sear on all the pieces. Set aside.
In the same pan stir fry ALL YOUR VEGGIES in some butter or oil. The butter/oil will help rehydrated your veggies. They won't be FULLY rehydrated, but stir fry them about 5 minutes until the smells all mesh together & they start to brown a little bit.
Add the prepared chicken broth & deglaze the bottom of the pan. Simmer the veggies & broth for 5 more minutes (this REALLY rehydrates those veggies deliciously!)
Meanwhile, cook your noodles according to the package instructions. I LOVE Lo Mein noodles.
Add the soy sauce, white pepper, & ginger. (I used 1/4 teaspoon white pepper, but it was quite spicy. We love spicy in our house, but it's definitely too hot for some people).
Mix the cornstarch & water in a bowl. Keep stirring until it becomes liquid. Add the mixture to the veggie mixture.
As soon as the mixture starts to boil, the cornstarch will kick in & the entire thing will thicken. It will have a similar consistency as that at an Asian restaurant. Once, your sauce is thick, add your chicken & simmer until the entire dish is nice & warm.
Drain your noodles. Serve the chicken & veggie mixture over your Lo Mein Noodles. Voila! Quick & Easy Chicken Lo Mein.
If you are interested in purchasing any of the these wonderful PRE-CHOPPED veggies, leave a comment below or go to my website:
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