Pineapple Chicken Lo Mein

Submitted by Aubrie Williams

 

Since we discovered that my daughter has a milk allergy, I am always on the hunt for yummy, dairy-free recipes. I have discovered that some of the best dairy-free meals are Oriental. My husband and I loved this meal of Pineapple Chicken Lo Mein served with egg rolls. Yum!

Ingredients

• 8 ounces uncooked spaghetti, broken in half
• 1 (20 ounce) can unsweetened pineapple chunks
• 1 large green pepper, julienned
• 2 medium carrots, thinly sliced (optional)
• 3 green onions, chopped
• 3/4 teaspoon ground ginger
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
• 1 garlic clove, minced
• 4 teaspoons cornstarch
• 1/4 cup reduced-sodium soy sauce

Directions

Cook spaghetti according to package directions; drain. Drain pineapple, reserving juice; set aside. In a large nonstick skillet or wok, stir-fry green pepper, carrots, onions and ginger in oil for 3 minutes. Add chicken and garlic; stir-fry for 5 minutes or until chicken is no longer pink. Add the spaghetti and pineapple; stir-fry for 1 minute. In a small bowl, combine the cornstarch, soy sauce and reserved pineapple juice until smooth; pour over chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.