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Chicken Lo Mein
Posted by bettyboop50 at recipegoldmine.com May 15, 2001
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desired
Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine, heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.
Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
5 servings
Chicken Lo Mein
Posted by bettyboop50 at recipegoldmine.com May 15, 2001
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 cups)
6 ounces baby cut carrots cut lengthwise into
1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine,
cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon granulated sugar, optional
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desired
Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine. Heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.
Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
5 servings
Chicken Lo Mein
2 teaspoons instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, chopped
Dissolve broth granules in boiling water in small saucepan. Pour 1/2 cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken; simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add cabbage, celery, peas and carrot; cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta; toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan; add to skillet; cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.
