Chicken Lo Mein(Low-Fat)

• 1 whole chicken breast
• 2 Tbsp. sesame oil
• 1/3 c. soy sauce
• 2 c. shredded lettuce
• salt
• 1/2 lb. bean sprouts
• 1 Tbsp. cornstarch
• 1 bunch scallions
• 1 Tbsp. cornstarch
• 1 Tbsp. chopped pimiento
• linguini or vermicelli
• 1 chicken bouillon cube

1. Bone chicken breast, saving skin and bone.
2. Slice meat into thin slices/strips.
3. Simmer skin and bone in 1 1/4 cups water and bouillon cube for 15 minutes; strain into cup; add water if necessary to make 1 cup liquid.
4. Boil linguini or vermicelli. Heat sesame oil in wok or large skillet.
5. Saute chicken strips until golden in color.
6. Add chopped scallions and saute for 1 minute longer.
7. Add chicken broth.
8. Bring to a boil.
9. Mix cornstarch and soy sauce, and stir until thick and clear.
10. Fold in bean sprouts, 1 1/2 cups lettuce and cooked vermicelli.
11. Heat on low and stir until lettuce is wilted and the mixture is well combined.
12. Serve with remaining lettuce and chopped pimiento.

chicken breast, sesame oil, soy sauce, shredded lettuce, salt, bean sprouts, cornstarch, scallions, cornstarch, pimiento, vermicelli, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579767 (may not work)