Grilled Chicken Lo Mein

This recipe is one of those wonderful clean-out-the-fridge recipes. It's a great use for leftover chicken and whatever veggies are left in your veggie drawer. I threw on some teriyaki and sriracha-marinated chicken breasts when the hubby was grilling earlier in the week, in the hopes that I'd have a use for some cooked chicken.

Because the chicken is already cooked, this comes together very quickly for a weeknight meal. I used instant Asian noodles that were ready in about 3 minutes, making it even faster.

And speaking of leftovers, like all pasta, this doesn't reheat terribly well. Am I the only one who has that problem?

Grilled Chicken Lo Mein
Serves 4

1/2 c. chicken broth
6 Tbsp. reduced-sodium soy sauce
1/4 c. water
1/4 c. rice vinegar
1/2 Tbsp. honey
1/2 tsp. sriracha
1/2 tsp. toasted sesame oil
1 tsp. minced fresh ginger
1/4 tsp. crushed red pepper flakes
2 tsp. cornstarch
1 tsp. canola oil
3-4 c. fresh chopped veggies (broccoli, onion, carrots, mushrooms, peppers, etc.)
2 garlic cloves, minced
1 lb. boneless, skinless chicken, cooked and cut in thin strips
8 oz. Asian noodles or other pasta, cooked according to package directions

1. Combine chicken broth through cornstarch in a small bowl and set aside.

2. Heat oil in a wok over medium-high heat. Add veggies and stir-fry until crisp-tender, about 3-4 minutes.

3. Add chicken and sauce mixture. Let mixture come to a boil, then reduce heat and cook until thickened, about 1 minute. (You still have to add the pasta, so you don't want this too thick.)

4. Stir in cooked pasta until everything is combined with the sauce.