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  • Chicken Mushroom Lo Mein

Chicken Mushroom Lo Mein

Nutrition information: per serving: 434 calories, 11 g total fat, 2 g
saturated fat, 45 mg cholesterol, 616 mg sodium, 54 g
carbohydrate, 28 g protein.

  • 12 ounces skinless, boneless chicken breasts or thighs
  • 2 tablespoons dry sherry
  • 1 tablespoon cooking oil
  • 2 teaspoons cornstarch
  • 8 ounces linguine
  • 1 tablespoon toasted sesame oil (optional)
  • 8 ounces fresh mushrooms, sliced (3 cups)
  • 1 medium red or green sweet pepper, cut into 2-inch strips (1 cup)
  • 4 green onions, cut into 2-inch pieces
  • 6 ounces fresh pea pods, strings removed (1-1/2 cups)
  • 1/2 cup water
  • 1/4 teaspoon instant chicken bouillon granules
  • Cut chicken into bite-sized strips. 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 linguine according to package directions,
    omitting oil and salt. Drain well.
  • 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). Add mushrooms, red or green sweet peppers, and
    green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-
    fry about 1 minute more or until vegetables are crisp-tender.
    Remove vegetables from wok.
  • Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes
    or until no longer pink. Combine water, bouillon granules, and
    reserved marinade; add to wok. Cook and stir until thickened and
    bubbly. Add drained linguine and cooked vegetables. Stir to coat.
    Cook and stir about 1 minute more or until heated through.

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