Brad's chicken lo mein with red curry rice

Name: Brad's chicken lo mein with red curry rice
Yield: 4 servings
Cuisine: American
Ingredients: 2 lg chicken breasts, cut to bite sized pieces; 1/2 LG red onion, diced; 1 small bunch bok choy, chop only whites; 1 tbs minced garlic; 1/4 c lite sodium soy sauce; 1/4 c brown sugar; 2 tbs oyster sauce; 1 tbs fish sauce; 1 pkg lo mein noodles, prepared; 1 tbs chile infused olive oil; for the rice; 2 c white rice; 1 can coconut milk; 2 tbs red curry paste; 1 1/2 tsp granulated chicken bouillon; 1 tbs fish sauce; 1 3/4 cup water; garnish; Chinese snow peas; honey roasted peanuts; spicy Kim chi

wingmaster835 @wingmaster

Sequim Washington

Brad's chicken lo mein with red curry rice

wingmaster835 @wingmaster

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Ingredients

4 servings

2lg chicken breasts, cut to bite sized pieces
1/2LG red onion, diced
1small bunch bok choy, chop only whites
1 tbsminced garlic
1/4 clite sodium soy sauce
1/4 cbrown sugar
2 tbsoyster sauce
1 tbsfish sauce
1 pkglo mein noodles, prepared
1 tbschile infused olive oil
for the rice
2 cwhite rice
1 cancoconut milk
2 tbsred curry paste
1 1/2 tspgranulated chicken bouillon
1 tbsfish sauce
1 3/4 cupwater
garnish
Chinese snow peas
honey roasted peanuts
spicy Kim chi

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Steps

1

Pre heat a large fry pan. Add oil, chicken, onion, and bok choy. Sauté until onion is translucent.
2

Add garlic, soy, brown sugar, and both sauces. Simmer until chicken is done.
3

Toss in noodles to coat with sauce.
4

Meanwhile, rinse rice in water. Drain completely. Add to a sauce pot. Add rest of ingredients and stir well. Bring to a boil. Cover, reduce heat and simmer on low until most of the liquid is absorbed. Turn off heat and let steam for five minutes. Do not remove lid. Rice should be a little saucy.
5

Plate lo mein and rice. Garnish with Kim chi, peanuts, and snow peas. Serve immediately and enjoy.

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wingmaster835 @wingmaster

on December 01, 2016 20:17

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.