| 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 |
