8 oz boneless skinless chicken breasts, cut into thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 tsp cornstarch
2 tsp sesame oil
4 garlic cloves, minced
1/2 tsp ground ginger
8 oz can straw mushrooms; drained and rinsed
1/2 can water chestnut, chopped
2 cups finely shredded chinese cabbage
1 cup thinly slided celery
1 cup frozen green peas, thawed and drained
1 carrot, shredded
8 oz thin spaghetti, cooked and drained
Instructions
Dissolve chicken broth in boiling water in small saucepan. Pour 1/2 cup into large skillet, leaving the remaining broth in pan to cool. Bring mixture in skillet to boil again.
Add chicken to skillet and simmer 5 min, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
Stir wine, soy, and cornstarch in small bowl until smooth. Stir in remaining cooled broth.
Heat oil in same skillet over med-high heat. Add garlic and ginger; cook 30 sec, stirring. Add all veggies; cook, stirring 2-3 min until veggies are crisp-tender. Add chicken and pasta; toss 2 min until heated through. Stir cornstarch mixture in saucepan; add to skillet. Cook 2-3 min, stirring, until slightly thickened.
Originally Submitted
10/24/2009
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