I've made this recipe for my family for a few years now, but forgot about it for a few months. Well, in trying to figure out what to make for dinner, I was flipping through my cookbook and found this recipe again! I can't tell you enough how much I LOVE it! I LOVE the fresh vegetables and I absolutely LOVE the flavor of sesame oil! I hope you enjoy this as much as I do!
CHICKEN LO MEIN
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons sherry or chicken broth
1-1/2 pounds boneless skinless chicken breast, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
1/2 pound medium fresh mushrooms, sliced
1/4 pound fresh snow peas
1 large sweet red pepper, julienned
2 green onions, cut into 2-inch pieces
2 tablespoons canola oil, divided
2 teaspoons sesame oil
In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside.
Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.
Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Yield: 6 servings.
One serving: 1-1/3 cups
Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 515 mg
Carbohydrate: 27 g
Fiber: 3 g
Protein: 31 g
Diabetic Exchange: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Original recipe from Taste of Home: Healthy Cooking