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Chicken Lo Mein

Chicken Lo Mein recipe
photo by:kraft
Stir up this version of a Chinese menu favorite with chicken, crunchy peppers and smooth peanut sauce. Even with all the flavors, it's low-cal and low-fat.
time
prep:
25 min
total:
25 min
servings
total:
4 servings, 2 cups each
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posted:
3/18/2010
Very Yummy! Used scallions instead of cilantro and more dressing also added some chopped ginger! Family loved it and we ate the left overs next day they were delicious!
posted:
3/17/2010
This was wonderful and tasted like I was eating at a restaurant! Very easy to make. I did a few things differently- such as I used fresh red, green and yellow peppers along with red onion. I cooked those separately and added to the cooked chicken, sauce and garlic. Also, I saw reviews showing to add some chicken broth to the noodles...did that and again, excellent! I'll make this over and over. don't use soy sauce that isn't reduce sodium or if you do add a bit more dressing to compensate for the soy flavor. I didn't have reduced sodium on hand and tasted the difference until I added more dressing.
posted:
3/12/2010
I used a bag of stir fry veggies, one red pepper and a half of an onion. No peanuts. Really liked this recipe, and the family liked it too. I used chicken. Will try it next time with shrimp.
posted:
3/8/2010
This was super yummy and the whole family loved it! My girls and hubby were fighting over the last few noodles! LOL I added fresh grated ginger and a little extra peanut butter. I also used flank steak to switch it up and added snow peas! So good!!!!!
posted:
3/4/2010
Used a bag of thawed frozen shrimp, doubled the amount of peanut butter, 2 fresh green peppers (instead of bag-o-veggies) and our own concoction of sauces(teryaki and light soy sauces) to make the dish taste great
posted:
3/1/2010
My boyfriend loves this recipe! He says it tastes better than carry-out. I do have a couple suggestions for this recipe if you are considering on making this or want some tips to make this better. One buy actual asian lo-mein noodles it shouldn't alter the calorie or fat intake (if counting), also, after cooking the noodles put them into the wok or cast iron skillet just long enough to soak up some of the juices. Doing this should help those of you who's down points of this recipe was that it was a little runny. Trust me if you alter the recipe like this you will be addicted.
posted:
2/28/2010
Ridculously easy to make. Supper yummy too:)
posted:
2/19/2010
this is so good. don't forget the peanuts, they really make the dish. can't wait to try it with pork or shrimp. yummy!
posted:
2/19/2010
This has a very good flavor. Really like all the ingredients together. Very colorful too.
posted:
2/13/2010
This was a great hit.I added a few fresh mushrooms,other then that followed the recipe. I thought it was a great swap for take out as I am trying to save money by eating in more.I am making this again today and when I shopped I bought some egg rolls to go with it.
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