Indy Style

Eat Drink Indy’s Jolene Ketzenberger makes Lo Mein and Sweet and Sour Chicken

Oh, yum! If you love the taste of carryout, but want to cook at home, check out this recipe!

Eat Drink Indy’s Jolene Ketzenberger shares one of her daughter’s favorite dishes, Lo Mein and Sweet and Sour Chicken.

Easy Lo Mein (Serves 4)


  • 2 tablespoons vegetable oil
  • 1 cup (2 handfuls) snow peas, halved on a diagonal
  • 1 red bell pepper, seeded and cut into matchstick-size pieces
  • 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary
  • 4 scallions, thinly sliced on a diagonal
  • 2 inches fresh ginger root, minced or grated
  • 4 cloves garlic, minced
  • 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well
  • 1/2 cup soy sauce
  • 1 tablespoon toasted sesame oil


Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, then immediately add the snow peas, pepper, mushrooms and scallions. Stir fry for 1 minute, then add ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. (Adapted from

Sweet and Sour Popcorn Chicken (Serves 4)


  • 1 package (12 ounces) frozen popcorn chicken
  • 1 tablespoon canola oil
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 small onion, thinly sliced
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • Hot cooked rice, optional
  • Optional toppings: green onions and sesame seeds


Microwave or bake chicken according to package directions.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through.
If desired, serve with rice and sprinkle with green onions and sesame seeds. (Adapted from

Jolene Ketzenberger
The Signature Table
On Twitter: @JKetzenberger
Instagram: @joleneketzenberger

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