Chili Chicken and Spicy Vegetable Lo Mein

For the chili chicken:

Preheat oven to 400 degrees.

Mix chicken pieces with cayenne, salt and lightly roll in cornstarch. Marinate for 30 minutes. Smear a lined baking tray with 1 tablespoon oil and arrange your chicken pieces.

Evenly pour a second tablespoon of oil over the chicken or coat pieces with cooking spray. Bake at 400ºF for 15-20 minutes. Take out of oven and keep aside.

With the remaining 4 tablespoons oil, on medium-high heat, saute onions and celery, 1-2 minutes. Add in the ginger, garlic, serrano pepper and finally bell pepper. Saute quickly.

Pour in soy sauce, ketchup, chili garlic sauce, sugar and water. Bring to a boil. Add in chicken and take off the heat.

For the spicy vegetable noodles:

Soften the lo mein in boiling water for 2-3 minutes before cooking.

Heat oil, add in onion, garlic, ginger and saute. Keep heat at medium high, throw in the carrots, saute 1- 2 minutes, then add the cabbage. Don’t let the veggies wilt. Stir in your green onions and peas.

Mix in the remaining ingredients, add lo mein, and combine ingredients so as the coat the noodles well. Take off heat.

Serve with your chili chicken.