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Chicken >> Chicken-mushroom Lo Mein
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Chicken >> Chicken-mushroom Lo Mein


12 Ounces Skinless, Boneless Chicken Breast Halves Or Thighs 2 Tablespoons Soy Sauce 2 Tablespoons Dry Sherry 2 Teaspoons Cornstarch 8 Ounces Dried Linguine 1 Tablespoon Toasted Sesame Oil 8 Ounces Fresh Mushrooms, Sliced 1 Medium Red Or Green Bell Pepper, Cut Into 2-inch Strips 4 Green Onions, Cut Into 2-inch Pieces 6 Ounces Fresh Snow Peas,strings Removed ½ Cup Water ½ Teaspoon Chicken Base Or Bouillon Granules
Rinse Chicken; Pat Dry With Paper Towels.
Cut Chicken Into Thin, Bite-size Strips.
For Marinade, 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 The Pasta According To Package Directions, Preferably Al Dente (firm To The Bite).
Drain Well; Keep Warm.
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).
Stir-fry Mushrooms, Bell Pepper And In Hot Oil For 2 Minutes.
Add Snow Peas; Stir-fry About 1 Minute More Or Until Vegetables Are Crisp-tender.
Remove Vegetables From Wok.
Drain Chicken, Reserving Marinade.
Stir-fry Chicken For 2 To 3 Minutes Or Until Tender And No Longer Pink.
Push Chicken From Center Of Wok.
Combine Water, Chicken Base Or Bouillon And Marinade; Add To Center Of Wok.
Cook And Stir Until Thickened And Bubbly.
Add The Pasta And Cooked Vegetables.
Stir To Coat.
Cook And Stir About 1 Minute More Or Until Heated Through.

Makes 4 Servings. You can serve with your family and friends.
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