Chicken Lo Mein

Yield: 5 servings

Ingredients

• 1/2 pound skinless boneless chicken breast halves
• 1/2 pound snap pea pods strings removed (2 cups)
• 6 ounces baby cut carrots, cut lengthwise into 1/4 inch sticks (1 cup)
• 1/2 (9 ounce) package refrigerated linguine, cut into 2 inch pieces
• 2 teaspoons cornstarch
• 1 teaspoon granulated sugar (optional)
• 2 teaspoons water
• 1/3 cup chicken broth
• 1 tablespoon soy sauce
• 4 cloves garlic finely chopped
• 2 teaspoons finely chopped gingerroot
• Toasted sesame seed, if desired

Instructions

1. Cut chicken breast halves lengthwise into 2 inch pieces; cut pieces crosswise into 1/2 inch strips.
2. Heat 2 quarts water to boiling in a 3 quart saucepan. Add pea pods, carrots and linguine. Heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain.
3. Mix cornstarch, sugar and water.
4. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
5. Spray a nonstick wok or 12 inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken; stir fry about 2 minutes or until chicken is white.
6. Stir broth mixture in and stir into chicken mixture.
7. Tir in pea pods, carrots and linguine. Cook for 2 minutes, stirring occasionally.
8. Sprinkle with toasted sesame seed.

Attribution

Posted by bettyboop50 at Recipe Goldmine May 15, 2001.