Tuesday, February 8, 2011


I tried this new recipe from allrecipes.com for lunch. My country guy loved it even though I omitted the mushrooms and sesame oil because I didn't have any, and substituted a regular onion for the green onions and 1/2 c. chicken broth for the bouillon.  I also only had whole wheat linguine which was delicious with it.

Chicken Lo Mein

recipe image
Submitted By: Jennifer Suster
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 6
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
breasts, thinly sliced
1 teaspoon reduced-sodium chicken
bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms,
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
1.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.
2.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.
ALL RIGHTS RESERVED © 2011 Allrecipes.comPrinted from Allrecipes.com 2/8/2011


Anonymous said...

Looks great - thanks!

cindy said...

Can't wait to try this.