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Thread: Chicken Lo Mein

  1. #1
    Deal GURU
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    Aug 2008
    outside Philadelphia, PA
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    Default Chicken Lo Mein


    1 tablespoon cornstarch
    1 teaspoon ground ginger
    1/4 cup reduced-sodium soy sauce
    2 tablespoons sherry or chicken broth
    1-1/2 pounds boneless skinless chicken breast, thinly sliced
    1 teaspoon reduced-sodium chicken bouillon granules
    1/2 cup hot water
    6 ounces uncooked linguine
    1/2 pound medium fresh mushrooms, sliced
    1/4 pound fresh snow peas
    1 large sweet red pepper, julienned
    2 green onions, cut into 2-inch pieces
    2 tablespoons canola oil, divided

    2 teaspoons sesame oil
    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.
    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 the same 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. Yield: 6 servings.

    *** Could also: Add baby corn, Add broccoli, Add carrots - julienned, Add 1 onion

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