Chicken Lo Mein
|Peanut oil||2 Teaspoon|
|Minced pared ginger root||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless skinless chicken breast||5 Ounce, cut into 1/2-inch strips|
|Julienned carrot||1⁄2 Cup (8 tbs)|
|Drained bean sprouts||1 Cup (16 tbs)|
|Chopped bok choy||1 Cup (16 tbs) (Chinese Cabbage)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Scallions||4 Medium, julienned (Green Onions)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Low sodium soy sauce||1 Tablespoon|
|Cooked chinese egg noodles/Thin spaghetti||2 Cup (32 tbs)|
1. In large nonstick skillet, heat oil; add ginger root and garlic; cook over medium heat 1 minute. Add chicken and carrot;
cook over medium-high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes.
2. Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender-crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute.