Chicken Lo Mein

• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sherry or chicken broth
• 1-1/2 pounds boneless skinless chicken breast, thinly sliced
• 1 teaspoon reduced-sodium chicken bouillon granules
• 1/2 cup hot water
• 6 ounces uncooked linguine
• 1/2 pound medium fresh mushrooms, sliced
• 1/4 pound fresh snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2-inch pieces
• 2 tablespoons canola oil, divided
• 2 teaspoons sesame oil

1. In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
2. In a
3. or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
4. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.
5. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.

cornstarch, ground ginger, soy sauce, sherry, chicken, chicken bouillon granules, water, linguine, fresh mushrooms, snow peas, sweet red pepper, green onions, canola oil, sesame oil

Taken from www.tasteofhome.com/recipes/chicken-lo-mein/ (may not work)