Recipe Name Chicken low mein Submitted by kujawa Recipe Description Chicken low mein recipe Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 20 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 tablespoon Cornstarch 1 teaspoon ground ginger 1/4 cup soy sauce 6 teaspoons Chicken broth - fat free 1 1/2 pound, raw boneless, skinless chicken breast 1 teaspoon chicken bouillon granules 1/2 cup (8 fl oz) hot water 8 ounces linguini 1 cup, pieces or slices Mushrooms, Sliced 1/2 cup, pieces or slices Mushrooms, Sliced 1/4 cup, whole snow peas 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, thin strips 1/8 cup, chopped Green onion, sliced 2 tablespoons canola oil 2 teaspoons sesame oil Steps Sequence Step 1 In large bowl combine constarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In small bowl, dissolve bouillon granules in hot water. Set aside. 2 In a large non-stick skillet or wok, stir fry mushrooms, snow peas, red peppers, and green onions in 1 tablespoon canola oil for 3 to 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.