Chicken Mushroom Lo Mein
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 222.7
- Total Fat: 6.1 g
- Cholesterol: 13.8 mg
- Sodium: 430.1 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 6.3 g
- Protein: 12.8 g
View full nutritional breakdown of Chicken Mushroom Lo Mein calories by ingredient
Number of Servings: 6
Ingredients
-
*Tyson boneless, skinless chicken breast, 6 oz (remove)
*Soy Sauce, 1 tbsp (remove)
Apple juice, unsweetened, 1 fl oz (remove)
Corn Starch, 2 grams (remove)
*Whole Wheat Linguine, 7 oz (remove)
*Peanut Oil, 2 tbsp (remove)
Mushrooms, canned, 1 cup (remove)
*Red Bell Pepper Chopped Raw, 1 cup (remove)
*fresh onion, 0.25 cup (remove)
Garlic, 2 cloves (remove)
*Green Giant Sugar Snap Peas, no sauce, 2 cup (remove)
Water, tap, 0.25 cup (8 fl oz) (remove)
*Chicken Boullion (1 tsp), 0.25 serving (remove)
Directions
Rinse chicken; pat dry with paper towels. Cut chicken into thin, bite-sized
strips. In a small bowl stir together soy sauce, apple cider and cornstarch. Add
chicken; stir to coat. Cover and chill for 30 minutes.
Meanwhile, cook linguine according to package directions. Drain well and set
aside.
Add both oils to a wok or 12-inch skillet. Preheat over medium-high heat. Add
mushrooms, bell pepper, and green onions to wok; stir-fry for 2 minutes. Add pea
pods and stir-fry about 1 minute. Remove vegetables from wok.
Drain chicken, reserving liquid. Stir-fry chicken for 3 to 4 minutes till no
longer pink. Combine water, bouillon granules and reserved marinade; add to wok.
Cook and stir until thickened and bubbly. Add drained linguine and cooked
vegetables. Stir to coat. Cook and stir about 1 minute more, or till heated
through. Serve with Soy Sauce
Number of Servings: 6
Recipe submitted by SparkPeople user BOINGO.
strips. In a small bowl stir together soy sauce, apple cider and cornstarch. Add
chicken; stir to coat. Cover and chill for 30 minutes.
Meanwhile, cook linguine according to package directions. Drain well and set
aside.
Add both oils to a wok or 12-inch skillet. Preheat over medium-high heat. Add
mushrooms, bell pepper, and green onions to wok; stir-fry for 2 minutes. Add pea
pods and stir-fry about 1 minute. Remove vegetables from wok.
Drain chicken, reserving liquid. Stir-fry chicken for 3 to 4 minutes till no
longer pink. Combine water, bouillon granules and reserved marinade; add to wok.
Cook and stir until thickened and bubbly. Add drained linguine and cooked
vegetables. Stir to coat. Cook and stir about 1 minute more, or till heated
through. Serve with Soy Sauce
Number of Servings: 6
Recipe submitted by SparkPeople user BOINGO.
