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Chicken Lo Mein

Name: Chicken Lo Mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
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 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

Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.

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 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

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.

Nutrition Facts

1-1/3 cups: 328 calories, 10g fat (1g saturated fat), 67mg cholesterol, 515mg sodium, 27g carbohydrate (0 sugars, 3g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:

ms11145
Jul 13, 2020
After reading some of the other reviews, I decided to up the flavors in this by increasing the ginger. I also added Toasted Sessame Oriental Dressing (Kraft) to the basic sauce. Yum. So easy to make.
Laurie73
Jan 29, 2017
It was just ok. I think the chicken needed to be cut into strips or chunks AND double the ginger and soy.
Kris Countryman
Jul 25, 2012
Once everything was cut up this was quick to prepare. I cut in the morning and refrigerated until I was ready to stir-fry in the evening. Very tasty.
annaf27
Dec 30, 2011
I found this recipe good & easy to make, but not quite as flavorful as I would like. Next time I make it I am going to increase the soy sauce & ginger and add some minced garlic. I also like my food a little spicier, so I added red pepper flakes.
Lisarae2
Jul 25, 2011
I've been making this recipe since it was first published back probably 5 years ago at least. It QUICKLY turned into a family favorite! I do add a whole package of noodles, but use the protein boosted kind to make it a bit healthier. EVERYONE in our house loves this!
Carole22
Apr 20, 2011
I was disappointed the first time I made this. Even with low-sodium soy sauce this was way too salty. Also the picture conveys a dish that is light in color. The soy sauce made everything very brown.The second time I boiled and shredded a chicken breast, shredded it and marinated in Paul Newman low-cal Asian dressing, reduced the cornstarch and it was wonderful and much lower sodium content.
jessie_112us
Oct 20, 2010
Really enjoyed this one, added water chestnuts, but everything else the same. A repeat in our house for sure!
miessaj
Aug 10, 2010
We loved this recipe. We will probably add a bit more ginger and soy sauce next time but we thoroughly enjoyed it! Also, really good the next day for lunch! Makes a lot!!
mjlouk
Feb 21, 2010
Really good! We all liked this one - even my 18 month old and my super picky 4 year old. A great alternative to greasy take out!
VTFood
Dec 13, 2009
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