Chicken Lo Mein Recipe

• 3 boneless, skinless chicken breasts
• 1/2 lb. snow peas
• 1 c. carrots, cut julienne style (thin sticks)
• 1 1/2 c. cooked spaghetti, break in half before cooking or chineese noodles (tomoshiraga somen)
• 1 1/4-2 tsp. cornstarch
• 1 tsp. sugar
• 2 tsp. water
• 1/3 c. fat-free and reduced sodium chicken broth
• 1 Tbsp. soy sauce or oyster sauce
• 4 cloves garlic, finely minced
• 2 tsp. fresh gingerroot, finely minced
• 1/2 c bean sprouts (optional)

1. Cut chicken into small strips.
2. Heat a large saucepan filled with water to boiling.
3. Add in snow peas, carrots and pasta.
4. Boil for 5-7 min or till pasta is al dente.
5. Remove from heat and drain.
6. Mix cornstarch, sugar and water.
7. Mix remaining ingredients and stir together with the cornstarch mix.
8. Spray nonstick skillet or wok with cooking spray and heat over medium heat.
9. Add in chicken and stir-fry about 2 min or till chicken is white.
10. Stir in broth mix, add in vegetables and pasta and continue to cook another 2 min.

chicken breasts, snow peas, carrots, before cooking, cornstarch, sugar, water, chicken broth, soy sauce, garlic, fresh gingerroot, bean sprouts

Taken from cookeatshare.com/recipes/chicken-lo-mein-15858 (may not work)