Easy Chicken Lo Mein With Vegetables
* exported from bigoven * 
 
 
recipe by : 
serving size :5 
cuisine : 
main ingred. : 
categories :poultry chicken 
 
amount measure ingredient -- preparation method 
  --------------------------------
  for sauce ==
1/2 cup  low-sodium fat-free chicken broth
5 Tbsp  low-sodium soy sauce
1 Tbsp  lemon juice --plus
1 tsp  lemon juice
2 Tbsp  brown sugar - --packed
2   garlic cloves --crushed thru press
  for stir-fry ==
  salt
12 oz.  uncooked linguine or spaghetti
2   boneless skinless chicken breasts --cut in
  strips
  about 12 ounces
2 Tbsp  low-sodium soy sauce
2 Tbsp  lemon juice
  nonstick cooking spray
1 Tbsp  canola oil
1   yellow onion --peeled and
  sliced lengthwise in wedges
1   carrot --peeled and sliced
  lengthwise in strips - --about 1 cup
1   yellow --red or green bell pepper seeded and
  sliced in strips - --about 1 cup
12 oz.  broccoli florets - --about 2 cups
  ground black pepper
1 Tbsp  cornstarch --mixed with
2 Tbsp  chicken broth or water
 
to prepare sauce: combine broth, soy sauce, lemon juice, brown 
sugar and garlic in a small bowl or measuring cup. stir well to 
dissolve brown sugar. place near the stove. to prepare stir-fry: 
bring a kettle of lightly salted water to a boil; cook pasta according 
to package directions. drain and set aside. meanwhile, marinate strips 
of chicken in soy sauce and lemon juice. when you are ready to cook, 
drain the chicken thoroughly; discard the soy-lemon marinade. lightly 
coat a wok or large skillet with cooking spray. heat oil in wok until 
very hot, then add chicken and onion wedges. cook over medium-high 
heat, stirring frequently, for 2 minutes. add carrot, bell pepper and 
broccoli; cook, stirring occasionally, for 5 to 7 minutes or until 
broccoli is tender but still crisp. pour in sauce; bring to a boil. 
stir in cooked pasta; stir to coat evenly with sauce. add black pepper 
to taste. stir cornstarch mixture into the noodles and vegetables; 
cook about 30 seconds, or until sauce thickens slightly. transfer to a 
serving dish or individual plates. yields 5 servings. 
 
recipe source:st. louis post-dispatch 
by charlotte balcomb lane, knight-ridder/tribune news service 
formatted for mastercook by susan wolfe - vwmv...@prodigy.com 
 
 
-- 
(ID: 4963) Mirror: rec.food.recipes: Sat, Nov 13, 2004


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