Chicken Lo Mein

1 large chicken breast cut thin strips
5 teaspoons splenda, divided
3 tablespoons rice wine vinegar
1/2 cup LS soy sauce, divided
1 1/4 cups beef boullion cube, chicken boullion cube, or broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1/2 pack smart taste pasta
1 tablespoon EVOO, divided
1/4 teaspoon ground ginger
1 tablespoon minced garlic
1/2 pound fresh mushrooms
1 small onion julianne
1 small carrot julianne
2 small celery julianne
1 4in piece english cucumber julianne

In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons splendar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining splenda, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the pasta for 1 to 2 min (extremely undercooked, barely bending), drain and set aside. Heat 1/2 of the EVOO in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

Heat the remaining EVOO in the wok or pan over high heat. Add the veggies and garlic and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce. Let sit for 10 min off the heat and pasta will soak up sauce and finish cooking perfectly.

Number of Servings: 6

Recipe submitted by SparkPeople user JBARTOSZEK007.