Chicken Lo MeinSubmitted by: SUETINGE
IntroductionA healthier version of a Chinese Classic. Adapted from a Rachael Ray recipe. A healthier version of a Chinese Classic. Adapted from a Rachael Ray recipe.
2 - 1" slices ginger root (or 1 tsp. ground ginger)
1 large clove garlic, cut into 4 pieces
3 Tbs. canola oil, divided
1 lb. linguine
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
1/3 C low-sodium soy sauce, divided
1/3 C thinly sliced onion
2 C broccoli florets
1-1/2 C chopped carrots
1/2 C sliced red bell pepper
1/4 C bean sprouts
1/2 C sliced mushrooms
1 C snow peas
At the same time in your largest skillet or wok, combine ginger, garlic and 2 Tbs. canola oil. Turn on heat to medium and heat until garlic begins to brown. Remove garlic and ginger slices. Add chicken and 2 Tbs. soy sauce. Cook until chicken is browned on all sides.
When water comes to a boil, add linguine and cook according to package direction. Drain, reserving 1 C cooking water
Add onions, carrots and broccoli to wok and cook until carrots start to soften. Add remaining vegetables, tossing to combine. When pasta is done, add to wok along with remaining soy sauce and enough cooking water from pasta to keep noodles separated and form a nice sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user SUETINGE.