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.
