Chicken-Mushroom Lo Mein
Recipe from
Better Homes and Gardens
Enjoy Chinese food at home without picking up the phone. This homemade lo mein is easy to prepare and tastes terrific.
Ingredients
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12 ouncesskinless, boneless chicken breasts or thighssee savings
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2 tablespoonssoy saucesee savings
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2 tablespoonsdry sherrysee savings
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2 teaspoonscornstarchsee savings
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8 ounceslinguinesee savings
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1 tablespooncooking oilsee savings
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1 tablespoontoasted sesame oilsee savings
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8 ouncesfresh mushrooms, sliced (3 cups)see savings
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1medium red or green sweet pepper, cut into 2-inch strips (1 cup)see savings
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4green onions, cut into 2-inch piecessee savings
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6 ouncesfresh pea pods, strings removed (1-1/2 cups)see savings
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1/2 cupwatersee savings
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1/4 teaspooninstant chicken bouillon granulessee savings
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: Calories 434, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 616 mg, Carbohydrate 54 g, Protein 28 g.
Percent Daily Values are based on a 2,000 calorie diet
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