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Chicken Lo Mein

Western.Chefs's picture
Ingredients
  Whole chicken breasts 2 Large, skinned and boned
  Soy sauce 3 Tablespoon
  Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Linguine 8 Ounce (1 Package)
  Salad oil 1⁄4 Cup (4 tbs)
  Mushrooms 1⁄2 Pound, sliced
  Chinese pea pods/1 package, 6 ounce, frozen chinese pea pods, thawed 1⁄4 Pound
  Green onions 2 Medium, cut into 2 inch pieces
  Red pepper 1 Large, thinly sliced
  Water 1⁄2 Cup (8 tbs)
  Chicken flavored instant bouillon 1⁄2 Teaspoon
Directions

1. On cutting board, cut each chicken breast in half. Then with knife held in slanting position, almost parallel to the cutting surface, slice each half across width into 1/8 inch-thick slices. In medium-sized bowl, mix sliced chicken, soy sauce, sherry, and cornstarch; set chicken mixture aside.
2. Prepare linguine in saucepot as label directs; drain.
3. Meanwhile, in 12-inch skillet over medium-high heat, in hot salad oil, cook mushrooms, Chinese pea pods, green onions, and red pepper, stirring quickly and frequently, until vegetables are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove vegetables to another bowl.
4. In drippings remaining in skillet, over high heat, cook chicken mixture, stirring quickly and frequently, until chicken is tender, about 2 to 3 minutes. Return vegetables to skillet; add water and bouillon; heat to boiling, stirring to loosen brown bits from bottom of skillet. Add linguine; heat mixture through, tossing gently to mix well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Ingredient: 
Chicken
Interest: 
Everyday

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