ONE-POT CHICKEN LO MEIN

1 tablespoon dark sesame oil
3/4 pound chicken tenderloin pieces, cut in half lengthwise
3 cups low sodium chicken broth
1/2 teaspoon dried ginger
1/4 teaspoon dried red pepper flakes (or less, to taste)
1/4 cup teriyaki sauce
1 (9-ounce) package refrigerated linguine
1 (16-ounce) package frozen broccoli, carrots and water chestnuts
3 green onions, sliced on the diagonal

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and saute until golden brown and cooked through. Remove from the skillet and set aside.

Add the chicken broth, ginger, red pepper flakes and teriyaki sauce to the skillet and bring to a boil. Add the linguine and cook until the pasta is almost done, about 3 minutes.

Add the frozen vegetables and return to a boil. Add the reserved chicken and the green onions, and simmer until the vegetables are tender-crisp and the pasta is done.

Makes 6 servings