Recipe info Category: Ethnic/Asia & Pacific Ocean Recipe: Chicken Lo Mein Rating: 4.00 Contributor: n/a

Chicken Lo Mein 1/2 pound skinless boneless chicken breast halves 1/2 pound snap pea pods -- strings removed (2 cups) 6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup) 1/2 (9 ounce) package refrigerated linguine -- cut into 2-inch pieces 2 teaspoons cornstarch 1 teaspoon sugar 2 teaspoons water 1/3 cup fat-free reduced-sodium chicken broth 1 tablespoon soy sauce 4 cloves garlic -- finely chopped 2 teaspoons finely chopped gingerroot Toasted sesame seed -- if desired Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain. Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry about 2 minutes or until chicken is white. Stir broth mixture; stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.

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