Chicken-Mushroom Lo Mein

Enjoy Chinese food at home without picking up the phone. This homemade lo mein is easy to prepare and tastes terrific.



by 19  people


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Ingredients
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    12   ounces 
    skinless, boneless chicken breasts or thighs
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    2   tablespoons 
    soy sauce
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    2   tablespoons 
    dry sherry
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    2   teaspoons 
    cornstarch
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    8   ounces 
    linguine
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    1   tablespoon 
    cooking oil
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    1   tablespoon 
    toasted sesame oil
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    8   ounces 
    fresh mushrooms, sliced (3 cups)
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    1   
    medium red or green sweet pepper, cut into 2-inch strips (1 cup)
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    4   
    green onions, cut into 2-inch pieces
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    6   ounces 
    fresh pea pods, strings removed (1-1/2 cups)
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    1/2  cup 
    water
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    1/4  teaspoon 
    instant chicken bouillon granules

Directions
1.
Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.
2.
Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.
3.
Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.
4.
Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 434, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 2, carb. (g) 54, pro. (g) 28, sodium (mg) 616, Percent Daily Values are based on a 2,000 calorie diet
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