Chicken-Mushroom Lo Mein Recipe

Ingredients

• 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

How to make Chicken-Mushroom Lo Mein

1. Rinse chicken; pat dry with paper towels.
2. Cut chicken into thin, bite-size strips.
3. For marinade, in a small bowl stir together soy sauce, dry sherry and cornstarch.
4. Add chicken; stir to coat.
5. Cover and chill for 30 minutes.
6. Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite).
7. Drain well; keep warm.
8. Add cooking oil and sesame oil to a wok or 12-inch skillet.
9. Preheat over medium-high heat (add more oil if necessary during cooking).
10. Stir-fry mushrooms, bell pepper and in hot oil for 2 minutes.
11. Add snow peas; stir-fry about 1 minute more or until vegetables are crisp-tender.
12. Remove vegetables from wok.
13. Drain chicken, reserving marinade.
14. Stir-fry chicken for 2 to 3 minutes or until tender and no longer pink.
15. Push chicken from center of wok.
16. Combine water, chicken base or bouillon and marinade; add to center of wok.
17. Cook and stir until thickened and bubbly.
18. Add the pasta and cooked vegetables.
19. Stir to coat.
20. Cook and stir about 1 minute more or until heated through.

Notes