Chicken Lo Mein

By bigbare

Complete with lean sliced chicken, crunchy broccoli florets, sugar snap peas, red bell pepper and sliced scallions, this classic quick-cook noodle dish truly has something for everyone.

Ingredients

• 3 Tbsp cornstarch
• 3 ⁄4 cup chicken broth
• 1 ⁄2 cup reduced-sodium teriyaki marinade & sauce
• 2 tsp sesame oil
• 2 tsp each chopped garlic and fresh ginger
• 1 pkg (8 oz) wide lo mein noodles
• 1 lb chicken tenders
• 2 Tbsp oil
• 3 cups broccoli florets
• 4 oz sugar snap peas
• 1 red bell pepper, cut in 1-in. pieces
• 3 scallions, sliced

Preparation

Step 1

1. To make sauce: In a small bowl, stir 1 Tbsp of the cornstarch, the chicken broth, teriyaki, sesame oil, garlic and ginger until blended; set aside.

2. Cook noodles as package directs in salted boiling water; drain. Meanwhile, cut chicken diagonally into 1⁄4-in.-thick slices; place with remaining 2 Tbsp cornstarch in large ziptop bag. Seal bag and shake until evenly coated.

3. Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until hot but not smoking. Add chicken; stir-fry 4 minutes or until lightly browned and cooked through. Remove to serving platter.

4. Heat remaining 1 Tbsp oil in same skillet; stir-fry broccoli, sugar snap peas and red pepper 5 minutes or until crisp-tender. Stir sauce to reblend, add to skillet and cook 30 seconds or until thickened. Stir in chicken and noodles. Sprinkle with scallions.