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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
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

Printed from tasteofhome.com May 17, 2008

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Chicken Lo Mein cont.

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.

Yield: 6 servings.