Chicken-Mushroom Lo Mein

Submitted by admin on Mon, 08/17/2009 - 22:29
in
0
Your rating: None

Summary

Yield4
RecipesChicken

Description

Enjoy lo mein at home without calling the Chinese take-out -- it's easy and tastes terrific.

Ingredients

  • 12 ounces skinless, boneless chicken breasts or thighs

  • 2 tablespoons soy sauce

  • 2 tablespoons dry sherry

  • 2 teaspoons cornstarch

  • 8 ounces linguine

  • 1 tablespoon cooking oil

  • 1 tablespoon toasted sesame oil

  • 8 ounces fresh mushrooms, sliced (3 cups)

  • 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)

  • 4 green onions, cut into 2-inch pieces

  • 6 ounces fresh pea pods, strings removed (1-1/2 cups)

  • 1/2 cup water

  • 1/4 teaspoon instant chicken bouillon granules

Instructions

Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.

Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.

Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.

Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink. Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through.