Recipe: Chicken-Mushroom Lo Mein

CHICKEN-MUSHROOM LO MEIN

12 ounces skinless, boneless chicken breasts or thighs
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
8 ounces linguine
1 tablespoon cooking oil
1 tablespoon toasted sesame oil
8 ounces fresh mushrooms, sliced (3 cups)
1 medium red or green sweet bell pepper, cut into 2-inch strips (1 cup)
4 green onions, cut into 2-inch pieces
6 ounces fresh pea pods, strings removed (1 1/2 cups)
1/2 cup water
1/4 teaspoon instant chicken bouillon granules

Cut chicken into bite-sized strips. In a small bowl stir together soy sauce, dry sherry, and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.

Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well.

Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Add mushrooms, red or green sweet peppers, and green onions to wok; stir-fry for 2 minutes.

Add pea pods and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.

Drain chicken, reserving liquid. Stir-fry chicken for 2 to 3 minutes or until no longer pink.

Combine water, bouillon granules, and reserved marinade; add to wok. Cook and stir until thickened and bubbly.

Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through.

Makes 4 servings
Adapted from source: Better Homes and Gardens