Lunch

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

Rated: Submitted By: Jennifer Suster Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6

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 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, 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:

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.com

Printed from Allrecipes.com 2/8/2011