Chicken Lo Mein
Chicken Lo Mein
2 tpss instant chicken broth granules
2 cups boiling water
8 ounces boneless, skinned chicken breasts,
cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 tpss cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled & smashed
1 tps chopped fresh ginger
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green peas, thawed & drained
1 carrot, shredded
8 ounces thin spaghetti, cooked & well drained
4 scallions, chopped
Dissolve broth granules in boiling water in small saucepan
Pour 1/2 cup broth mixture into large skillet
Let remaining liquid in saucepan cool
Bring mixture in skillet to boiling
Add chicken; simmer 5 min, until no longer pink in center
Remove chicken with slotted spoon to platter
Pour off liquid from skillet
Stir wine, soy & cornstarch in small bowl until smooth
Stir into remaining cooled broth in saucepan
Heat oil in same skillet over medium-high heat
Add garlic & ginger; cook 30 seconds, stirring
Add cabbage, celery, peas & carrot; cook, stirring, 1 to 2 min, until vegetables are crisp-tender
Add chicken & pasta; toss 2 min, until heated through
Stir cornstarch mixture in saucepan; add to skillet; cook, stirring, 2 to 3 min, until slightly thickened
Top with onion
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