Chicken Lo Mein

Chicken Lo Mein

Ingredients

  • 1/2 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1 Oz. reduced-sodium soy sauce
  • 1 Tbs sherry or vermouth
  • 1 Lb boneless skinless chicken breast, thinly sliced
  • 1/2 Oz sherry or vermouth, 1/2 Oz Mirin combined
  • 1/4 cup hot water
  • 3 Oz uncooked linguine
  • 1/4 pound medium fresh mushrooms, sliced
  • 1/2 package fresh snow peas
  • 1/2 large sweet red pepper, julienned
  • 2 green onions, cut into 2-inch pieces
  • 1 Tbs canola oil, divided
  • 1 Tsp 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.
  3. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in vermouth/mirin mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.
  4. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Yield: 3 servings.