One Pot Sesame Chicken Meatballs Lo Mein Recipes

20-MINUTE LO MEIN WITH CHICKEN TERIYAKI MEATBALLS

Steps:

• Cook lo mein noodles in boiling water according to directions on package and drain well.
• In a large skillet or wok, cook the Aidells Teriyaki and Pineapple Chicken Meatballs in 1 tablespoon canola oil over medium high heat, turning occasionally, until heated through and browned on all sides (6-8 minutes). Remove from skillet and place on a plate.
• Add remaining 1 tablespoon of canola oil to skillet. Sauté the white parts of the green onions, sliced mushrooms, and sliced bell peppers over medium-high heat until softened and beginning to brown (about 5 minutes).
• Add the baby spinach and stir until wilted (about 2 minutes).
• Meanwhile, to make the sauce, whisk together the soy sauce (3 tablespoons), honey (1/2 tablespoon), toasted sesame oil (1 teaspoon), and Sriracha (1 teaspoon) in a small bowl until well combined (or shake together in a jar).
• Add the browned meatballs, cooked noodles, and sauce to the skillet and gently toss to combine.
• Serve immediately, garnished with the green parts of the scallions.

ONE POT SESAME CHICKEN MEATBALLS & LO MEIN

Steps:

• Combine ground chicken, egg, panko, garlic, onion powder, ginger, pinch of salt & pepper in a bowl. Mix well. Use hands to shape into 2" meatballs. Sprinkle with sesame seeds.
• Heat a skillet over medium , drizzle with olive oil, add meatballs. Cook evenly on all sides for 15 minutes or until internal temperature reaches 165. Pour sesame oil evenly around the pan during the last few minutes of cooking.
• Remove the meatballs, set aside. Reduce temperature to medium low.
• Add lo mein noodles to the pan and cover with water, cook until al dente. Drain water.
• Add sauce ingredients, bring to boil , stir in slurry mixture. Reduce to simmer. Mix well.
• Add veggies, lo mein and meatballs back to pan.
• Cover and cook 5 minutes or until heated through.