Chicken Lo-Mein

Makes 6-8 servings


1 lb. of raw chicken cut into thin slices or chunks

1-2 Tbsp. fresh ginger, minced

1 Tbsp. garlic, minced

1-2 tsp. of sesame oil

1-2 tsp. canola oil

1/2 Tbsp. crushed red peppers (can omit, this is spicy)

1 red and 1 yellow peppers, sliced

1/2 cup onion, sliced

1 cup sugar-snap peas

1/2 cup chicken broth

1/3 cup soy sauce

2 blocks of Millet-brown rice ramen noodles or whole wheat spaghetti or linguine noodles


  1. Place 3 cups water in a quart size bowl over medium-high heat.
  2. Heat Canola oil in a separate non-stick pan medium size pan over medium-high heat. Cook chicken until still slightly pink in the middle. Take out of pan and set aside on a plate and cover with foil.
  3. Peel and mince ginger, peel and mince garlic.
  4. Place sesame oil into the same pan, heat over medium heat. Add chopped garlic and ginger and cook for 1-2 minutes, do not over-cook. Add veggies and sauté for 4-6 minutes to your likeness.
  5. While veggies are cooking, cook ramen noodles in boiling water as directed on package. Drain and cut with kitchen shears.
  6. Add chicken back into the veggies mixture; add soy sauce, crushed red peppers, and chicken broth.
  7. Add cooked noodles, cook for 1-2 more minutes, and then serve warm. If too thin, add cornstarch as directed to thicken.

*This recipe can be made with any meat/tofu, veggies or type of noodles that you choose.