Mean Chinese Chicken Lo Mein

• 1/2 lb linguine
• 1/2 lb chicken (sliced 1/8 in. thick)
• 1 teaspoon cornstarch
• 1 tablespoon light soy sauce
• 1 teaspoon sherry wine
• 1/2 teaspoon garlic (crushed)
• Sauce Mixture
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 stalk green onion (diced)
• 2 tablespoons vegetable oil

1. Par boil linguine noodles for about 3 minute.
2. Rinse with cold water and drain.
3. Marinate chicken for 15 minute in 1 t cornstarch 1 T light soy sauce and 1 t sherry.
4. Have a pot of hot water ready.
5. Heat wok.
6. Add 2 T vegetable oil and reheat.
7. Add garlic; brown and discard.
8. Add chicken with marinade.
9. Stir until 3/4 done.
10. Add sauce mixture and stir until thickens (remember thickening agents never come into full power until the mixture boils for about 1 minute).
11. Add green onions and sesame oil.
12. Mix well and keep warm.
13. Drop noodles into hot water.
14. Stir for about 1 minute to heat.
15. Drain well and add to meat and sauce in the wok mixing well.

linguine, chicken, cornstarch, soy sauce, sherry wine, garlic, cornstarch, chicken broth, soy sauce, oyster sauce, sesame oil, green onion, vegetable oil

Taken from www.food.com/recipe/mean-chinese-chicken-lo-mein-102208 (may not work)