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Chicken Lo Mein

SUBMITTED BY: Jennifer Suster

"Jennifer Suster of Chicago, Illinois says, 'This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make.' With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful."
RECIPE RATING:
The reviewer gave this recipe 24 stars. This recipe average a 4.5 star rating.
Read Reviews (20)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 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 breasts, 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

DIRECTIONS

  1. 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.
  2. 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.

FOOTNOTE

  • Nutritional Analysis: 1-1/3 cups equals 328 calories, 10 g fat (1 g saturated fat), 67 mg cholesterol, 515 mg sodium, 27 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2008 by Comerio P.R.
Super good. My husband ask ?Where did you buy that?. I use only olive oil no the other oils. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2008 by LODOM42
This was very tasty! The only thing I changed was that I used bottled ginger b/c that was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by GAYL*MI
My family loved this. I did make a few changes. I used Frozen stir fry vegetables from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2007 by quincyli
This is much better than take out, the only thing I changed was I used frozen pepper slices... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2007 by BECKTREK
I thoroughly enjoyed this recipe, as did my family! Next time I make it I am going to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2008 by Kel
Very tasty, I added crushed red pepper flakes for some heat. Will make again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by Jenn
Outstanding! I had to revise my review from 4 stars to 5, as I've made this dish several... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2007 by Winter Ivy
This got 4 stars because it is good, an enjoyable meal but the flavor is very mild which is... MORE