Chicken Lo Mein

By The Canadian Living Test Kitchen

253 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	369369 cal
pro	26 g26g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	50 g50g carb
fibre	2 g2g fibre
chol	44 mg44mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	44 calcium
iron	1515 iron
vit A	88 vit A
vit C	8585 vit C
folate	1010 folate

More great recipes from this menu:

This one-dish meal has chicken, vegetables and starch all in one bowl. Dry Chinese wheat noodles are flat thin noodles available in Chinese grocery stores and some supermarkets. However, you can easily replace the noodles with linguine or fettuccini, cooking it for 8 to 10 minutes.

Ingredients

10 dried shiitake mushrooms 10 10dried shiitake mushroomdried shiitake mushrooms
12 oz Chinese wheat noodles 12 12oz ozChinese wheat noodles
1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 cups snow peas , trimmed2 2cups cupssnow peasnow peas, trimmed
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
2 green onions , chopped2 2green oniongreen onions, chopped
3 cloves garlic , minced3 3cloves garlic, minced
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
2 tbsp oyster sauce 2 2tbsp tbspoyster sauce
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
2 tsp cornstarch 2 2tsp tspcornstarch
1 1can (4 oz/398 mL) can (4 oz/398 mL)whole baby corn, drained

Preparation

In bowl, cover mushrooms with 1 cup (250 mL) warm water; let stand until softened, 15 minutes. Reserving 1/2 cup (125 mL) soaking liquid, drain mushrooms. Cut off stems and discard; slice caps. Set aside.

Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm, about 2 minutes; drain and set aside.

Meanwhile, cut chicken into thin slices. In wok or large deep skillet, heat half of the oil over high heat; stir-fry chicken, in batches, until no longer pink inside, about 2 minutes. With slotted spoon, remove to bowl.

Add remaining oil to wok; reduce heat to medium-high. Add snow peas, red pepper, green onions, garlic and ginger; stir-fry until tender-crisp, about 3 minutes.

In small bowl, whisk together chicken stock, oyster sauce, soy sauce and cornstarch. Add to wok along with chicken and any accumulated juices, corn, noodles, mushrooms and reserved soaking liquid; cook, stirring, until sauce is thickened and glossy, 2 to 3 minutes.

Source : Canadian Living Magazine: May 2004