Tuesday, March 16, 2010

Orange and Ginger Chicken Lo Mein

I truly love Chinese food. Unfortunately, it's not something I can eat very often. With all the fat, carbs, and MSG, I definitely have to make it a special occasion. However, last night, the craving struck! I was so very tempted to spend my few dollars on Panda. But, I fought the urge, and set off to make my own Asian dinner. This dish reminds me of Lipton's 'Asian Side' noodles - the ones that come in a packet that you throw in the microwave. This dish actually turned out really, really well. It's not the prettiest dish, but the taste makes up for the lack of color! I'm so glad I was able to make a fatty, unhealthy dish into a light, low-calorie, healthy meal! The best part? All the ingredients you can probably find in your fridge or pantry. The one thing you may need to pick up is the sesame oil, but it lasts forever because a little goes a looong way. This dish takes a bit of multi-tasking, but nothing you can't handle! So, get cooking and enjoy!

Nutrition Information:
Calories: 346 Carbohydrates: 52g Fat: 6g Protein 31g

Orange and Ginger Chicken Lo Mein

2 ounces whole wheat spaghetti
1 Chicken breast, about 3 1/2 ounces
1 ounce baby bella mushrooms (about 7-8 slices), chopped
Orange zest
1 Tablespoon Orange juice
1/4 Teaspoon Sesame oil
1 Tablespoon Soy sauce
1 garlic clove, large, minced
Fresh ginger
black pepper
2 Tablespoons Orange juice
1/4 Teaspoon sesame oil
1 Tablespoon soy sauce
1 garlic clove, small, minced
1 teaspoon cornstarch

1. For the marinade, combine orange juice, sesame oil, soy sauce, garlic, and about 1/8 teaspoon freshly grated ginger in a plastic zip top bag.
2. Season the chicken breast with pepper and a pinch of salt.
3. Place the chicken in the marinade, and refrigerate for at least 15 minutes, up to 2 hours.
4. For the sauce: In a small sauce pan heat orange juice over low heat. Gradually whisk in cornstarch, until dissolved. Add sesame oil, soy sauce, and garlic. Whisk until the sauce has thickened, and remove from heat. Set aside.
5. Break the spaghetti noodles into 1 inch pieces, and prepare according to the direction on the package. Once cooked, drain, pour back in pan, set aside and cover.
6. While the spaghetti cooks, heat a skillet over medium heat. Lightly grease the pan with olive oil. Sear the chicken on both sides for about two minutes, lower the heat, and cover. Cook for 4-5 minutes, until the chicken is white all the way through.
7. Lightly coat the mushroom slices with olive oil and black pepper. Place in a small pan and broil at 450 until tender, about 3 minutes.
8. Chop the chicken into half inch pieces, and toss with the noodles, mushrooms and sauce.
9. Grate a pinch of orange zest over the top.
10. Enjoy!

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