Broccoli and Chicken Lo Mein

By Sarah LasryPhoto by Chay Berger

Yup…as I predicted, a winner! I was exhausted one night after working long hours and doing everything else we moms generally do. The juggle struggle is real, and the urge to order from the local Chinese place was equally real. But I’m very happy I didn’t take the road to mediocre fast food that night and made this fake-out takeout baking-sheet dinner instead. I ate mine with chopsticks, and my daughter used one chopstick and a fork. I was surprised to find that the spaghetti cooked fully, so I no longer have a fear of using raw pasta on a baking sheet. The possibilities are endless!

1 pound thin spaghetti
1 (1-pound) bag frozen broccoli
2 red peppers, julienned
3 large skinless chicken cutlets, cut into bite-size pieces
¼ cup cornstarch
2 tablespoons toasted sesame oil
2 teaspoons garlic powder
2 teaspoons ginger powder
3 tablespoons soy sauce
Pinch of black pepper
2½ cups water
¼ cup sweet teriyaki sauce
Sesame seeds, for garnish

On a large baking sheet that has been greased with olive oil, spread out the spaghetti.
Spread frozen broccoli and red peppers on top of spaghetti. Sprinkle with salt and pepper.
In a small bowl, mix the chicken with the cornstarch, sesame oil, 1 teaspoon each of the garlic and ginger powder, and soy sauce, and spread out the chicken mixture on top of the vegetables.
Sprinkle the entire tray with remaining garlic and ginger powder, and a little salt and pepper.
Mix the water and teriyaki sauce together and pour over the entire dish.
Cover the tray with foil and bake in 375°F oven for 35 minutes. (Note: Ovens are calibrated differently. If you think your oven is not at full heat, raise the temperature to 400°F and lower after uncovering the tray.)
Remove foil and mix entire dish with tongs, breaking up the chicken pieces and making sure to get the corner spaghetti on the tray. If you like things saucier, add 1 cup water and ¼ cup teriyaki. Cook another 10- 12 minutes and serve hot. Enjoy!

 

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