Leftover Bar Mitzvah Chicken: Renewed!
My husband, such a great organizer, split the pans of chicken into smaller portions, put them in small freezer bags and stuck them in the freezer. Now, no one is going to eat 15 bags of chicken pieces for 15 separate meals. However, if I recreate the chicken into a few different dishes.....that they will eat!
Let me stop here for a minute and talk economizing and organization. If you have looked through the website, you have seen that I have written some directives on smart shopping, saving money, and meal planning. Reconstituting a dish is an A#1 tactic to saving money (not throwing away the food but reusing it) and meal planning (now you have 2 meals--or more--from your leftovers!). I am a big fan of reinventing uses for leftover food. And this chicken lo mein is a perfect example.
My second oldest son loves chicken lo mein. As you can see in the picture, the leftover chicken is in pieces, perfectly sized for a lo mein dish. So in honor of my Eli, I decided to take a stab at making lo mein--and I have to say the family devoured it! It was actually very easy and I loved the fact that I could sneak some vegetables into them by cutting the veggies very small and interspersing them into the chicken and noodles so they were unavoidable.
Chicken Lo Mein
Chicken: If you have leftover chicken, use that and cut into chicken finger-sized pieces. If not, use 1-2 packages of chicken breast, slice into appropriate size and brown in a frying pan until done (about 20 minutes)
2 peppers: red, green or any color
1 medium onion
6 stalks of celery
1 package of whole wheat or whole grain noodles
1/3 cup soy sauce
1/3 cup sesame oil (if you don't have that, you can use olive oil--I did and it worked fine)
2 Tbsp. coconut palm sugar
Chinese crunchy noodles for garnish (optional)
If preparing the chicken, do that first and set aside.
Prepare noodles according to package. Once noodles and chicken are both ready, strain the noodles and add the chicken.
Put soy sauce, sesame oil and coconut palm sugar in a small bowl and stir well. Pour over the noodles and chicken.
Chop small: onions, then peppers and celery. Put onions in a large frying pan and saute on medium heat until brown and tender, about 5 minutes. Add peppers and celery and saute for another 5 minutes. Once soft, but still a little crunchy, add to the noodles. Mix well and serve.
You can top the lo mein with chinese noodles. My husband and kids did and they loved the extra crunch!