Chicken Lo Mein

• 2 whole large chicken breasts or 1 lb. boneless
• 3 Tbsp. soy sauce
• 1 Tbsp. sherry
• 2 tsp. cornstarch
• 1 (8 oz.) pkg. linguine
• 1/4 c. salad oil
• 1/2 lb. mushrooms, sliced
• 1/4 lb. Chinese pea pods or 1 (6 oz.) pkg. frozen, thawed
• 2 green onions, cut into 2-inch pieces
• 1 large red pepper, thinly sliced
• 1/2 c. water
• 1/2 tsp. instant chicken flavor bouillon

1. About 45 minutes before serving: On cutting board, cut each chicken breast in half.
2. Working with 1/2 at a time, place it skin side up.
3. With tip of sharp knife, starting parallel and close to large end, cut meat away from bone.
4. Discard bones and skin chicken.
5. Slice breast into 1/8-inch thick pieces.
6. In medium bowl, mix sliced chicken, soy sauce, sherry and cornstarch; set aside.
7. Cook linguine according to package and drain.

chicken breasts, soy sauce, sherry, cornstarch, linguine, salad oil, mushrooms, chinese pea pods, green onions, red pepper, water, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=886406 (may not work)