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

1. Break noodles into a large bowl, sprinkle with 1 seasoning packet and cover with boiling water.
2. Set aside.
3. Combine cornstarch and chicken broth and set aside.
4. Prepare all the vegetables and the chicken.
5. Heat 1 tablespoon oil in wok or large, heavy skillet.
6. Stir-fry peppers, garlic, snow peas and mushrooms until crisp tender.
7. Remove from skillet and set aside.
8. Add remaining 1 tablespoon oil to wok and heat.
9. Stir-fry chicken slices until cooked, about 3-5 minutes.
10. Stir chicken broth and cornstarch mixture and pour into skillet; bring to a boil.
11. Return vegetables to skillet along with soy sauce.
12. Drain noodles and add to skillet.
13. Stir-fry until mixture is heated through and sauce has thickened.
14. 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)