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Yankee-style Chicken Lo Mein
By Jim Bailey, a.ka. "The Yankee Chef"

Enjoy this recipe using steak, seafood or simply a variety of cooked
vegetables. As for the pasta (or noodles) used -- this is entirely up to you. I
have often used just plain cooked spaghetti, fettuccine, angel hair or chow
mein noodles. There is a slight difference between low mein noodles and
spaghetti, but not enough to have you run out and buy one or the other if you
have one type at home already.

1/2 cup soy sauce
1/4 cup apple juice
3 tablespoons cornstarch
3 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon sesame oil, optional
1/2 teaspoon black pepper
2 cups chicken broth
1 tablespoon vegetable oil, divided
8 ounces chicken breast, cut into 1-inch cubes (or other meat or vegetables)
1/2 small onion, minced
1/2 teaspoon dried ginger
1 teaspoon minced garlic in oil
12 ounces lo mein noodles or spaghetti, cooked

Combine first 8 ingredients in a bowl and whisk well; set aside. In a wok or
large skillet over medium-high heat, add half the vegetable oil until hot. Add
the chicken and cook 4-5 minutes or until done, stirring often. Add the onion
and garlic, cooking an additional 2-3 minutes, or until onions are tender. Stir in
the soy sauce mixture and boil 1 minute. Add the noodles and ginger,
continuing to cook and stir a minute or two longer, until everything is cooked
together and heated through. Remove to serve immediately.




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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont