Recipe: Chicken Lo Mein (3)

CHICKEN LO MEIN

2 whole large chicken breasts, skinned and boned
3 tbsp. soy sauce
2 tsp. cornstarch
1 (8 oz.) pkg. linguine
1/4 cup salad oil
1/2 lb. mushrooms, sliced
1/4 lb. pea pods
2 green onions
1 large red pepper
1/2 tsp. chicken flavor instant bouillon

Soak cut up breast with soy sauce and cornstarch, set aside. In hot oil over medium-high heat, cook mushrooms, pea pods, green onions and peppers about 3 to 5 minutes. Remove vegetables. Cook chicken strips about 2 to 3 minutes. Return vegetables to pan and add bouillon and 1/2 cup water. Heat to boiling. Add cooked linguine and mix well.

CHICKEN LO MEIN

2 boneless chicken breasts, cubed
3 tbsp. soy sauce
1 tbsp. sherry
2 tsp. cornstarch
1/4 cup oil
1/2 lb. mushrooms, chopped
1 bunch scallions, chopped
1/2 lb. fresh chinese pea pods
1 red pepper, chopped

Combine chicken, soy sauce, sherry and cornstarch and marinate. Cook 8 ounces thin linguine and drain. Stir-fry in 1/4 cup oil the mushrooms, scallions, pea pods and red pepper. Cook until just tender. Remove vegetables. Add chicken mixture and stir-fry until browned. Add vegetables to chicken with 1/2 cup water and 1/2 teaspoon chicken bouillon. Add cooked linguine and toss together. Add soy sauce to taste.

CHICKEN LO MEIN

2 whole chicken breasts, skinned and boned
or 1 lb.boneless chicken breast
1/4 lb. snow pea pods or frozen snow peas, thawed
1/2 cup oil
boiling water
2 Tbsp. cornstarch
4 pkg. (3 oz. each)
chicken-flavored Oriental instant noodle soup (Ramen noodles)
2 cup water or broth
1/2 cup sliced water chestnuts
1 Tbsp. soy sauce
Oriental dry mushrooms

Cut chicken into thin slices. Remove any strings from snow pea pods. Heat wok over high heat. Add oil and heat 30 seconds. Add uncooked blocks of instant noodles; fry until browned on both sides. Remove to large bowl with slotted spoon, leaving oil in pan. Sprinkle 2 seasoning packets from noodles over browned noodles; adding boiling water to barely cover. Let stand while preparing sauce, tossing occasionally. Combine cornstarch, water and remaining 2 seasoning packets in a 4 cup bowl. If using chicken broth, omit packets. Reheat pan; add pea pods, stir-fry until just wilted. Remove with slotted spoon to medium size bowl. Add chicken to pan; stir-fry until browned. Add water chestnuts and snow peas; stir-fry 15 seconds. Restir cornstarch mixture; pour into pan and bring to boiling. Return peas to pan; add soy sauce and mushrooms. Drain noodles; add to sauce. Toss and serve in warm dish.

Source: Tonkcats, 1999