Chicken Lo Mein

At that point, I didn’t have time to run out and shop, so I figured I’d try to make do with what I’d find in my cupboards — which honestly wasn’t much since I hadn’t cooked properly in weeks, thanks to many family simchos. I knew I wanted a one-pot dinner — it was all I had time for — so I started scrambling. I did have a package of chicken cutlets in the fridge and the rest came from what I found in my pantry. I do have to say, the results weren’t bad at all — tasty enough that I’m confident sharing it here.

SERVES 4

• 1 lb (½ kg) chicken cutlets, sliced into thin slivers
• ¼ cup sweet chili sauce (I finished off the bottle)
• 1 chicken-flavored noodle soup (my kids have been living off this due to simchah season)
• boiling water
• 2 Tbsp oil, divided
• ½ red onion, thinly sliced
• 1 15-oz (425-g) can mushrooms
• 1 15-oz (425-g) can baby corn, sliced into quarters lengthwise
• 1 cup frozen broccoli florets, defrosted
• 1 tsp salt
• ¼ tsp black pepper
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup

Marinate chicken in the sweet chili sauce for half an hour.

In a medium-sized bowl, empty contents of noodle soup spice packet and noodles, and cover with boiling water. Set aside.

In frying pan, heat 1 tablespoon oil. Sauté onion until it starts to soften, about 3–4 minutes.