Chicken Lo Mein

Mel Mealey

8 oz angel hair pasta
3 tsp sesame oil
5 TBLS chicken broth
5 TBLS soy sauce
1 1/2 tsp cornstarch
1/8 tsp ground black pepper
1 TBLS olive oil
2 cloves garlic, pressed
4 chicken breast halves, boneless, skinless, and cut into thin strips or small chuncks
3 C cabbage finely shredded
3 carrots, coarsely shredded
1 1/2 C mushrooms, sliced
3/4 C onions, chopped

Cook pasta. Transfer pasta to a large bowl; add sesame oil and toss until coated. In a small bowl, stir together the broth, soy sauce, cornstarch and pepper; set aside. In a skillet or a wok, heat olive oil over medium-high heat. Add garlic and stir fry for 30 seconds. Add chicken strips and stir fry about another 3 min or until no longer pink; remove from wok or skillet and cover to keep warm. Add cabbage, carrots, mushrooms, and onions to the wok or skillet and continue to stir-fry another 3 min. Add broth mixture to the skillet. Stir-fry, mixing well for about 2 more minutes. Return chicken and garlic to the skillet and heat through. Dump everything over noodles in the big bowl and mix together. This dish has a lot of prep with cutting veggies up before you start cooking. But once you get it going, it all cooks pretty quickly. SO delicious!