Around the World in 8 Dinners: China

Around the World in 8 Dinners: China

Around the World in 8 Dinners: China

What’s better than Chinese take-out?

That was not rhetorical, there really is something better!

Homemade Chinese food right from a skillet (or wok) in your kitchen.

Around the World in 8 Dinners: China
Photograph: Sriracha Chicken and Broccoli Lo Mein from Baker by Nature

The flavor of this stir fry is unbelievable! The original recipe is quite SPICY, so I adjusted that. Here are the measurements and notes I use that differ slightly from the original:

1/4 teaspoon red pepper flakes

1/2 Tablespoon sriracha

2 boneless chicken breasts

WIDE Lo Mein noodles

No added salt

I also simplified the method, to use fewer dishes/pans, etc. So pop over to Baker by Nature for this genius recipe. I’ll also leave my method and adjustments here for you to cross reference 🙂


  1. In a small bowl, whisk together the sesame oil, hot sauce, garlic, soy sauce, water, brown sugar, ginger and cornstarch; set aside.
  2. Bring a large pot of salted water to a boil; add the broccoli. Blanch the broccoli for 3-4 minutes, set aside.
  3. Begin boiling more water for the Lo mein.
  4. In a large skillet melt 1 tablespoon of butter over medium-low heat. Add the crushed red pepper to the butter, and once it’s completely melted whisk in the eggs. Stir gently and cook for about 3 minutes. Once the egg is done cooking, keep the pan on the burner but transfer eggs to a small plate; set aside.
  5. Add the olive oil to the skillet over medium-high heat. Add the chicken and brown it on both sides. Add carrots and snow peas to the pan and stir fry until just charred; about 3 minutes.
  6. Reduce heat to medium and add the broccoli and sauce. Stir to coat ingredients and cook for about 5 minutes, or until the sauce has thickened.
  7. Meanwhile, make the Lo mein according to package (aim for al dente)
  8. Add drained noodles to the skillet along with the cooked egg. Turn the heat on to medium-low, and stir until everything is coated well with the sauce. Top the noodles with the sliced green onions and serve at once!

You should also try these super easy Sticky Garlic Noodles!

Around the World in 8 DInners: China
Sticky Garlic Noodles from Kelley and Cricket

Have you ever noticed how much more you anticipate eating food when you are cooking something you originally tasted in someone else’s kitchen? I think it’s the nostalgia of good company and feeling cared for and well fed. Hospitality certainly has more value than we give it credit.

These delicious noodles were first prepared for me by my sister when I arrived at her house after a 4 hour drive. They are super quick, and use common ingredients you can find without visiting an Asian market. Best of all they are total comfort food, as most noodles dishes are. Grab this short list of ingredients and cook some up for the next guest you have. I think you’ll find them satisfied and impressed that you pulled it off so effortlessly. I was. (Thanks sis!)

I have made them again and again and even add chicken and broccoli.

Around the World in 8 Dinners: China

If you missed it, check out our previous stops around the world:

Around the World in Italy

Around the World in India



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