Chicken Lo Mein

By MC042561

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

Preparation

Step 1

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