Chicken Lo Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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 breasts, 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
Directions
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.
Number of Servings: 6
Recipe submitted by SparkPeople user TABBYWEEKS.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user TABBYWEEKS.
Nutritional Info Amount Per Serving
- Calories: 249.2
- Total Fat: 7.3 g
- Cholesterol: 10.5 mg
- Sodium: 458.8 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 3.7 g
- Protein: 8.5 g
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