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Chicken Lo Mein (meat)

Contributed by Eileen Goltz

8 ounces spaghetti noodles
2 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons sesame oil, divided
1 onion, chopped
1 garlic clove, minced
1 celery rib, thinly sliced
2 cups coleslaw mix (found in grocery produce section)
2 stalks celery or bok choy, sliced
1 carrot, shredded
3 tablespoons soy sauce

Instructions:

Boil spaghetti until al dente and drain well. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside and toss with 1 tablespoon sesame oil. Add remaining 1 tablespoon sesame oil to skillet or wok and saute onion, garlic, celery, coleslaw mix, bok choy and carrot until crispy tender (approximately 5 minutes) adding more olive oil if needed. Stir in spaghetti noodles and chicken. Add soy sauce and toss. On low heat cook until noodles are nice and darken.

>Notes: Invest in a bottle of sesame oil for this recipe, you'll love the smoky flavor and a little goes a long way.