Chicken Lo Mein

Chicken Lo Mein
Chicken Lo Mein

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon cornstarch

  • 1

    teaspoon ground ginger

  • 1/4

    cup reduced-sodium soy sauce

  • 2

    tablespoons sherry or chicken broth

  • 1 1/2

    lbs boneless, skinless chicken breasts, thinly sliced

  • 1

    teaspoon reduced-sodium chicken bouillon granules

  • 1/2

    cup hot water

  • 6

    ounces uncooked linguine

  • 1/2

    lb medium fresh mushrooms, sliced

  • 1/4

    lb fresh snow peas

  • 1

    large sweet red pepper, julienned

  • 2

    green onions, cut into 2 inch pieces

  • 2

    tablespoons canola oil, divided

  • 2

    teaspoon sesame oil

Directions

1. In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat, set aside. In a small bowl, dissolve bouillon granules in hot water, set aside. Cook linguine according to package directions. 2. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. In a sesame skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine, add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Can substitute chicken for shrimp

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