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.

Shop Kitchen ▾
  • 12 ounces skinless, boneless chicken breasts or thighs
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons cornstarch
  • 8 ounces linguine
  • 1 tablespoon cooking oil
  • 1 tablespoon toasted sesame oil
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
  • 4 green onions, cut into 2-inch pieces
  • 6 ounces fresh pea pods, strings removed (1-1/2 cups)
  • 1/2 cup water
  • 1/4 teaspoon instant chicken bouillon granules
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.
Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.
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.
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
Back to Top