Chicken Lo Mein
by Alana Scalese
serves: 4
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Chicken Lo Mein |
| Ingredients: |
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1 Tbsp |
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cornstarch |
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1 tsp |
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ground ginger |
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1/4 cup |
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reduced sodium soy sauce |
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2 Tbsp |
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sherry or chicken broth |
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1 1/2 lbs |
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boneless skinless chicken breats, thinly sliced |
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1 tsp |
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chicken bouillion granules |
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1/2 cup |
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hot water |
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6 oz |
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uncooked linguine |
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1 |
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Large red pepper, julienned |
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2 |
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green onions, cut into 2 inch pieces |
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2 Tbsp |
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canola oil divided |
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2 tsp |
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sesame oil |
| Directions: |
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In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. Ina small bowl, dixxolve bouillon granules in hot water; set asid. Cook linguine according to package directions. INa a large nonstick skillet, stir-fry pepper and green onions in 1 Tbsp canola oil for 3-5 minutes oruntil crisp-tender. REmove with a slotted spoon and set aside. In the same skillet, stir-gry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved boullon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return begetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.
328 calories (1-1/3 cups)
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