Chicken Lo Mein

Sam Icklan, Project Bread

School-sized

This recipe is a healthy spin on a classic take-out favorite. This chicken lo mein is packed with lots of fresh, colorful vegetables and whole wheat spaghetti that keeps kids feeling full and energized. Kids love this dish because it's full of bold flavors like ginger, garlic and soy sauce. Mix it up with your favorite seasonal vegetables. Try it with fresh asparagus in the springtime, summer squash makes a great addition when the weather is warm, or try adding some finely chopped kale in the fall and winter!

Yield: 100 servings (serving size: 8 oz)

Ingredients

19 1/4 lbs. whole wheat spaghetti (uncooked)

1 cup vegetable oil

1 cup garlic, minced

1 cup ginger, minced

5 lbs. carrots, peeled, cut in half lengthwise and thinly sliced

4 lbs. red bell peppers, thinly sliced

4 large onions, thinly sliced

4 lbs. celery, thinly sliced

2 heads green cabbage, thinly sliced

1 head red cabbage, thinly sliced

1 qt. water

12 1/2 lbs. diced chicken

3 cups low sodium soy sauce

1/2 cup fresh lime juice

5 cups scallions, thinly sliced

2 cups fresh cilantro, minced

Preparation

  1. In large steam kettle, cook spaghetti until al dente. Drain cooking water and cool pasta with cold running water to stop the cooking process.
  2. Place chicken in perforated steam pans and steam for 10 minutes or until it reaches 165 degrees F. Be sure to strain any excess water from chicken before adding it to the lo mein.
  3. In a tilt skillet, heat oil and add garlic and ginger. Saute until fragrant, about 3 minutes. Be careful not to brown the garlic, this will make it bitter.
  4. Add carrots, onions, bell peppers and celery to tilt skillet. Saute until vegetables soften slightly. Add green and red cabbage and one quart of water. Cook all vegetables together until cabbage is tender.
  5. Add spaghetti, soy sauce, lime juice and chicken to vegetables in the tilt skillet. Stir until all ingredients are well mixed and the spaghetti is heated through.Transfer lo mein to hotel pans and garnish with scallions and cilantro.

Nutritional Information

Calories 450 Saturated Fat 3.12% Sodium 307mg

USDA Requirement

2 oz. meat/meat alternative

2 grain/bread servings

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