Chicken Lo Mein

• 1 Tbsp. oil
• 1 whole chicken breast, skinned, boned and cut into thin strips
• 1 clove garlic, minced
• 1/4 tsp. ginger
• 1/2 c. water
• 2 Tbsp. soy sauce
• 1 (10 1/2 oz.) can condensed chicken broth
• 4 oz. uncooked angel hair pasta (capellini) or vermicelli, broken into thirds
• 1 (16 oz.) pkg. "Green Giant" San Francisco style frozen broccoli, carrots, water chestnuts and red peppers
• 2 Tbsp. cornstarch
• 1/2 c. water

1. Heat oil in large skillet or wok over medium-high heat until hot.
2. Add chicken and garlic; cook and stir for 4 to 5 minutes, or until chicken is no
3. longer pink.
4. Add ginger, 1/2 cup water, soy sauce and broth.
5. Bring to a boil.
6. Stir in pasta and frozen vegetables, returning to boiling.
7. Reduce heat to low; cover and simmer 3 to 5 minutes, or until pasta and vegetables are tender, stirring occasionally.

oil, chicken, clove garlic, ginger, water, soy sauce, condensed chicken broth, capellini, francisco style frozen broccoli, cornstarch, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705438 (may not work)