Rotisserie Chicken Wednesday

I haven't seen too many Chinese recipes - other than salad - that use rotisserie chicken. This one is a combined recipe from Betty Crocker and Food Network. Both recipes called for raw chicken but I don't see why you couldn't sub cooked rotisserie chicken strips. Basically, all you need is to heat them through so add them to the pot at the end with the sugar snap peas, which don't take long to cook.

This is a good one-pot meal for a weeknight ...

Chicken Lo Mein
4 ounces spaghetti or fettuccine
1/2 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoon chili sauce
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 sweet red pepper, diced or julienned
1 small onion, diced
2 rotisserie chicken breasts, cut into strips
1/2 cup snow peas, cut in thirds diagonally
2 scallions, thinly sliced

Cook the pasta according to package directions. Drain when ready. Set aside

While pasta is cooking, combine broth, soy sauce, brown sugar, and orange juice concentrate in a medium bowl. Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat. Add the garlic and ginger. Cook for 2 minutes, stirring, or until fragrant. Add the peppers and onions, still stirring. Cook for 5 minutes, or until onions are soft but not brown. Toss in the chicken, snow peas, pasta, and broth mixture. Cook until sauce thickens, stirring occasionally, for about 1 minute. Sprinkle with scallions.

To Freeze: Cool and pack into plastic container. Freeze. To use, thaw in refrigerator overnight. Place in skillet. Cover and cook for 15 minutes, or until hot.

Serves 4.

Adapted from Betty Crocker and Food Network

Photo from Food Network