Chicken Lo Mein
- 2 (3 ounce) packages chicken-flavored ramen noodles
- 3 cups boiling water
- 2 tablespoons cornstarch
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 garlic cloves, minced
- 2 cups snow peas
- 2 cups sliced mushrooms
- 2 tablespoons olive oil
- 1 12 lbs chicken breasts, boneless, skinless sliced
- 2 tablespoons low sodium soy sauce
- Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water.
- Set aside.
- Combine cornstarch and chicken broth and set aside.
- Prepare all the vegetables and the chicken.
- Heat 1 tablespoon oil in wok or large, heavy skillet.
- Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender.
- Remove from skillet and set aside.
- Add remaining 1 tablespoon oil to wok and heat.
- Stir-fry chicken slices until cooked, about 3-5 minutes.
- Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil.
- Return vegetables to skillet along with soy sauce.
- Drain noodles and add to skillet.
- Stir-fry until mixture is heated through and sauce has thickened.
- 6 servings.
chickenflavored ramen noodles, boiling water, cornstarch, chicken broth, red bell pepper, yellow bell pepper, garlic, snow peas, mushrooms, olive oil, chicken breasts, soy sauce
Taken from www.food.com/recipe/chicken-lo-mein-362835 (may not work)