Chicken Lo Mein

I found this recipe about 6 years ago in a favorite magazine. They've since changed the name of this magazine and I have yet to find any family favorites in it.  Sad.  Definitely. BUT for now, we get to continue enjoying this one over and over and over again!   Especially since it's so FAST & EASY to throw together!

 It tastes much lighter and healthier than your typical restaurant-style lo mein because it's cooked in less oil and the oil you do use is olive oil, so it's the good-for-you kind!  As you can see from the pictures it's filled with colorful yummy veggies which is always a plus!  With the veggies cooked to crisp-tender, your mouth doesn't do anything but water and hum during this whole meal for its undeniable goodness!  It's so satisfying on so many different levels.  Oh!  That brings me to my FAVORITE ingredient in this meal.  Sesame Oil.  This recipe introduced me to the beautiful world of nutty, flavorful, delicious sesame oil. I don't know about you, but my mouth has started to water.  YUM!!!  

{chicken lo mein}

   serves 6 

1 tablespoon cornstarch 

1 teaspoon ground ginger 

1/4 cup reduced-sodium soy sauce 

2 tablespoons 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 (I use a whole package of the protein-packed kind)

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 olive 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.