Chicken Lo Mein 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 breast, 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Lo Mein cont. 2 teaspoons sesame oil 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken Lo Mein 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. Yield: 6 servings. Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008