Makin’ It Monday: Coconut Chicken Lo Mien

ALEXANDRIA, VA – This week we wanted to make a twist on an Asian dish. This is far form a traditional dish but it is pack with flavor.


  • 4 Chicken Tenders
  • 2 Eggs (Beaten)
  • 1/4 Cup Semi Sweet Coconut Flakes
  • 1/4 Cup Coconut Cookies (ground into a powder)
  • 1/4 Cup Corn
  • 3 Carrots
  • 1 Package of precooked Lo Mien
  • Honey Teriyaki Sauce

Step 1: Cut carrots into 1.5″ pieces and quarter.

Step 2:Preheat oven to 400 degrees Fahrenheit.

Step 3: Gently pound chicken flat and slice into 1″ strips (short ways).

Step 4: Mix the coconut shavings and coconut cookie powder together for the breading.

Step 5: Place a thin layer of the coconut mixture on the baking dish to prevent the chicken from sticking.

Step 6: Dip the chicken in egg, then roll in the remaining coconut mixture and then place into the backing dish. Repeat till all the chicken has been breaded. (Hint: If there is any left over mixture, pour it over the chicken)

Step 7: Place the chicken in the over for 20 minutes.

Step 8: Place the corn and the carrots into boiling water to cook. Cook until carrots are nice and soft. Cooking time varies based on the thickness of the carrots.

Step 9: Place 1 package of lo mien in a skillet to cook. Cover the noodles with the honey teriyaki sauce and occasionally stir. The noodles will take about 5 minutes to cook if they are fully thawed.

Here is the finished product.


Be Well and NEVER Pay Retail!


Site Deployed By: