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Chicken-Mushroom Lo Mein mushrooms, chicken, chinese 12 oz skinless, boneless chicken 1 breasts or thighs 2 tablespoon soy sauce 2 tablespoon dry sherry 2 teaspoon cornstarch 8 oz linguine 1 tablespoon cooking oil 1 tablespoon toasted sesame oil 8 oz fresh mushrooms, sliced 1 medium red or green sweet pepper 1 cut into 2 inch strips 4 green onions, cut into 2 1 inch pieces 6 oz fresh pea pods, strings 1 removed 1/2 cup water 1/4 teaspoon instant chicken bouillon 1 granules Rinse chicken; pat dry with paper towels. Cut chicken into thin, bit-sized strips. In a small bowl, stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 mins. Meanwhile, cook linguine according to package instructions, omitting oil and salt. Drain well. Add cooking oil and sesame oil to wok or 12 inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green peppers, and green onions to wok; sitr fry for 2 minutes. Add pea pods and stir fry about one minute more or til veggies are crisp-tender. Remove vegetables from wok. Drain chicken, reserving liquid. Stir fry chicken for 2 to 3 minutes or til no longer pink. COmbine water, bouillon granules and reserved marinade; add to wok. Cook and stir til thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about one minute more or til heated through. makes 4 servings. From: Steve Thomas Date: 26 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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