Photo Credit: Jewish Press

I don’t know about you, but I have a little pan-phobia.

What is pan-phobia you may ask?

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A phobia of making a dish that calls for too many bowls, saucepans, and utensils to be washed afterwards. I’m constantly looking for shortcuts to keep my kitchen clean. (For example, mixing things in a 9×13 pan and then throwing it away – best life hack!) I also like simple and easy recipes that are quick to throw together. I love Lo Mein, but the thought of boiling the noodles in one pan and then sautéing it together in another means a two-pot mess. I decided to play around with a thick sauce and raw noodles, and I came up with the perfect, no-fail, one pan Lo Mein! It’s so easy, takes about 15-20 minutes start to finish, and it’s a real family favorite. I have a big enamel cast-iron nonstick skillet, which I absolutely adore, but any large skillet would work well for this stir-fry. Enjoy!

 

One Pan Chicken Lo Mein

Serves: 4
Cook Time: 20 min.

 

Ingredients:
2 tbsp sesame oil
2 cubes frozen grated ginger (I use Dorot)
½ bag frozen broccoli florets
1 package chicken fingers or cubed boneless chicken
6 oz. bag snow peas
1 bunch scallions
3 heaping cups chicken stock
½ cup soy sauce
½ cup creamy smooth peanut butter
3 tsp brown sugar
1 tbsp dried ground mustard
½ tsp crushed red pepper flakes
Sesame seeds
Medium egg noodles – about ¾ of a 12 oz bag (I use Manischewitz)

 

Directions:

In a bowl, whisk together the chicken stock, peanut butter, soy sauce, brown sugar, dried mustard, red pepper flakes, and sliced scallions. Reserve some scallions for garnishing at the end.

In a large skillet, sauté the chicken strips in sesame oil until done. Add the broccoli and ginger cubes and continue to sauté until fully cooked.

Pour the sauce over the chicken and broccoli mixture. Bring to a boil. Add the raw egg noodles directly into the pan. Cover the pan and cook 4-5 minutes until the egg noodles have softened and are coated in the sauce with the broccoli and the chicken. The starches from the egg noodles will thicken the sauce.

Add the snow peas. Top with remaining scallions and sesame seeds. Enjoy!

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