Chicken Lo Mein with Bok Choy

The sauce for this lo mein is much lighter and fresher-tasting than most. I recommend whole-wheat pasta for an added layer of flavor. Change up the vegetables based on what your family likes (or what’s seasonally available!) You can use leftover linguine if you warm it before mixing with the chicken, vegetables and sauce.

Serves 4
8 oz. linguine, cooked al dente
1/8 tsp crushed red pepper flakes
1/2 tsp ground ginger
3 TBL minced garlic
3 cups bok choy, chopped
1 cup carrots, julienned or thinly sliced
2 bonleless, skinless chicken breasts, cut into thin strips
1 cup bean sprouts
1 TBL cornstarch, dissolved in 2 TBL water
1/4 cup soy sauce
Juice of half a lime

Prepare bok choy by separating the green parts of the leaves from the white stems. For this recipe you will need 1 cup of chopped stems and 2 cups of leaves.

Mix cornstarch slurry, soy sauce and lime juice; set aside.

While pasta is cooking, sauté garlic and ginger in oil in a large skillet or stir-fry pan. After a couple of minutes, add bok choy stems and carrots. When vegetables begin to soften, add red pepper flakes and chicken. Stir-fry until chicken is cooked through. Stir in bok choy leaves and bean sprouts, then the soy sauce mixture. When sauce thickens, fold in the pasta and toss to coat.