Chicken Lo Mein Recipe
Ingredients
| Peanut oil | 2 Teaspoon | |
| 2 teaspoons minced pared ginger root | ||
| Garlic | 1 Clove (5gm), minced | |
| 5 ounces boneless skinless chicken breast, cut into 1/2-inch strips | ||
| Julienned carrot | 1/2 Cup (16 tbs) | |
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Chinese Cabbage | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Green onions | 4 Medium, julienned | |
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| 1 tablespoon low-sodium soy sauce | ||
| 2 cups cooked Chinese egg noodles or thin spaghetti | ||
Directions
1. In large nonstick skillet, heat oil; add ginger root and garlic; cook over medium heat 1 minute. Add chicken and carrot;
cook over medium-high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes.
2. Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender-crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute.
cook over medium-high heat, stirring occasionally, until chicken is lightly browned, about 2 minutes.
2. Add remaining ingredients except noodles; cook, stirring constantly, until carrot is tender-crisp, about 3 minutes. Stir in noodles and cook until heated through, about 1 minute.
Chef
