As much as I advise others that homemade is better than takeout, I invariably succumb to the temptation every now and then. My will power is at its weakest at around 4 p.m. on a Thursday. What am I saying? 4 p.m. on any given weekday.
The inevitable guilt washes over me and the empty promises that I repeat to myself of never ordering takeout again. Sometimes I say it out loud.
Some nights the food is okay; most nights, it falls short. Another pang of guilt. I am such a masochist.
Thank goodness for McCormick to help alleviate some of that guilt. McCormick has come out with some great skillet sauces – 7 flavors in total – to make the week night repertoire in the kitchen a little easier! I was first drawn to the Sesame Chicken Stir-Fry Sauce confident that I could create one of the kids’ favorite dishes – chicken lo mein.
I recently learned the difference between lo mein and chow mein. Lo mein are noodles that are fully cooked beforehand and then quickly tossed with a sauce in the wok. Chow mein refers to noodles that are partially cooked and then stir-fried. Hey, the more you know!
The name McCormick has always been synonymous with quality and tradition and the McCormick Skillet Sauces are a great addition to any pantry. Full flavors, the short ingredient list, and convenience make it perfect to create a quick meal! Earlier this month, I featured a recipe for Picadillo using the Fire Roasted Garlic Chili Skillet Sauce.
Follow McCormick’s Easy Skillet Dinners Pinterest board for your mealtime inspiration.
- 12-ounce package of dried Chinese egg noodles (mein)
- 2 Tablespoons sesame seed oil
- Cooking oil
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 3-4 green onion stalks, cut into 2-inch sections
- 1 pound skinless boneless chicken thighs, sliced thinly
- 4-5 shiitake mushrooms, sliced thinly
- 1 package of McCormick Sesame Chicken Stir-Fry Sauce
- Prepare the noodles according to the directions on the package. Drain, toss with sesame seed oil (to prevent sticking) and set aside.
- Heat a couple of tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, green onions, and chicken to the skillet. Saute the chicken until it loses its pink color. Add the mushrooms and continue cooking until the mushrooms are softened.
- Add the cooked noodles and McCormick Skillet Sauce to the skillet. Quickly toss the noodles and chicken until they are well coated with the sauce. Transfer to a platter and serve!
Here is the line up for the rest of the week!
Tuesday – Fire Roasted Garlic Turkey Chili Stuffed Acorn Squash by Cupcakes & Kale Chips
Wednesday – Skillet Sicilian Chicken Tortellini by The Weekend Gourmet
Thursday – Chicken Taco Grilled Cheese by Brunch with Joy
Friday – Chili Cheese Nachos by Cosmopolitan Cornbread
This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.