Heat large covered saucepot of salted water to
boiling on high. Add linguine and cook as label
directs.
Meanwhile, in 12-inch skillet, heat 1 tablespoon
oil on medium-high until hot. Add chicken and 1/2
teaspoon salt, and cook 5 minutes or until chicken
is no longer pink throughout, stirring
occasionally. With slotted spoon, transfer chicken
to bowl.
To drippings in skillet, add garlic, light parts
of green onions, and remaining oil; cook 1 minute.
Stir in mushrooms; cook 5 minutes or until liquid
evaporates. Add cabbage, carrots, and water; cook
5 minutes or until vegetables are tender and
cabbage wilts, stirring often.
In cup, stir teriyaki sauce and ginger until
combined. Drain linguine well and add with
teriyaki mixture and chicken to vegetables in
skillet; cook 2 minutes to blend flavors and heat
through, gently tossing with tongs. Sprinkle with
reserved green onion tops to serve.
Originally Submitted
5/29/2014
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