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Pineapple Chicken Lo Mein

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.

Ingredients

  • 1 can (20 ounces) unsweetened pineapple chunks
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 3 tablespoons canola oil, divided
  • 2 medium carrots, julienned
  • 1 medium green pepper, julienned
  • 4 ounces spaghetti, cooked and drained
  • 3 green onions, sliced
  • 1 tablespoon cornstarch
  • 1/3 cup soy sauce

Directions

  1. Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
  2. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
  3. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts

1 cup: 436 calories, 13g fat (2g saturated fat), 63mg cholesterol, 1307mg sodium, 47g carbohydrate (19g sugars, 4g fiber), 30g protein.

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