Pineapple Chicken Lo Mein
Calories
Ingredients
- 3 Tbsp canola oil divided
- 1 lb. boneless chicken breast cut into 1 inch pieces
- 2 cloves of garlic minced
- 1 Tbsp crushed ginger or 1 1/2 tsp dry ground ginger
- 2 medium carrots julienned
- 1 green pepper julienned
- 1 20 oz can pineapple chunks, drain and reserve 1/3 cup of juice
- 1 ½ Tbsp cornstarch
- ⅓ cup soy sauce
- ⅓ cup teriyaki sauce I used Soy Vay Very Very Teriyaki
- 8 oz thin spaghetti cooked and drained
- 3 green onions sliced
- 1 Tbsp sesame seeds
Instructions
- In a large skillet over medium heat, add 2 Tbsp of the oil along with chicken, garlic, and ginger. Cook until chicken is no longer pink, about 5 minutes.
- Add the carrots, green pepper, and pineapple to the skillet. Stir to combine and cover. Cook for 2-3 more minutes until vegetables are tender.
- In a small bowl, whisk together the cornstarch, soy sauce, and reserved pineapple juice.
- Add the cornstarch mixture slowly to the skillet while stirring.Bring to a boil and boil for 2 minutes or until thickened.
- Then add the teriyaki sauce, spaghetti and green onion to the skillet. Toss to coat. Serves 4-6.