Chicken-Mushroom Lo Mein

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Chicken-Mushroom Lo Mein

Enjoy lo mein at home without calling the Chinese take-out -- it's easy and tastes terrific.
Servings 4


  • 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


  • 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.

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