Prep 15 mins
Cook 15 mins
Tastes great. Easy to make and a good way to use leftover turkey or chicken.
- 1 (20 ounce) can pineapple chunks
- 1 -2 cup of cubed cooked chicken or 1 -2 cup turkey
- 2 cloves garlic, minced
- 3⁄4 teaspoon ground ginger
- 3 tablespoons vegetable oil
- 2 medium carrots, julienned
- 1 medium green pepper, julienned
- 4 ounces cooked spaghetti
- 3 green onions, optional
- 1 tablespoon cornstarch
- 1⁄3 cup soy sauce
- Drain pineapple, reserving 1/3 cup juice (discard or save remaining juice); set pineapple aside.
- In a large skillet, over medium heat, saute the carrots, peppers, ginger,and garlic in 2 tablespoons of oil until crisp-tender.
- Add chicken to the skillet, heat through.
- Stir in spaghetti and onions.
- In a small bowl, combine the corn starch, soy sauce and reserved pineapple juice and remaining 1 tablespoon of oil until smooth.
- Pour sauce into the skillet; bring to boil, stir until thickened (about 2 minutes).
Loved this! Really tasted great and was quick. I didn't have any leftover chicken, so I marinated a couple of chicken breasts in orange juice and soy sauce overnight, then cubed and stir-fried.
To get five stars, drizzle a little sesame oil and rice wine vinegar over the whole mess at the end of the cook time, then stir in.
Added 7/21/10: I've made this several times now, and never have leftovers. Today I made it with the meat from leftover barbequed chicken leg quarters. The barbeque flavor really adds a good twist to this dish.
Yum, this was delicious! I used MINIMAL oil, diced chicken breast, fresh ginger, and added some cut up snow peas. I used Shirataki tofu noodles for my dish, and whole wheat spaghetti noodles for DH. Both were AWESOME. If you like more sweet, add a little sweetener, or some cider vinegar to make it a "sweet and sour" type of dish. I served this with egg drop soup and a salad.
I've made this twice so far and loved it both times. Of course, I love pineapple and I love lo mein, so it's kind of a no brainer for me to give this unusual and tasty recipe five stars. It's something you don't see in many Chinese restaurants, so at home is about the only place you're going to get it. (I do want to get my knife skills to the point I can julienne the carrots etc, which is why the picture I posted has them chopped.) This one's going in the current rotation of recipe I make (and will more likely than not stay there). Note: the recipe does not say when to add the pineapples, so I just put them in with the chicken, that seems to work well.