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Makes 4 Servings
Serving Size: 10 ounces
Ingredients:
3 boneless, skinless chicken breasts
1/2 pound snow peas
1 cup carrots, cut julienne style (thin sticks)
1 1/2 cups cooked spaghetti, break in half
before cooking
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free and reduced sodium chicken
broth
1 tablespoon soy sauce
4 cloves garlic, finely chopped
2 teaspoons fresh gingerroot, finely chopped
Directions:
Cut chicken into small strips.
Heat a large saucepan filled with
water to boiling. Add snow peas,
carrots and pasta. Boil for 5-7
minutes or until pasta is al
dente. Remove from heat and drain.
Mix cornstarch, sugar and water.
Mix remaining ingredients and stir
together with the cornstarch
mixture.
Spray nonstick skillet or wok with
cooking spray and heat over medium
heat. Add chicken and stir-fry
about 2 minutes or until chicken
is white. Stir in broth mixture,
add vegetables and pasta and
continue to cook another 2
minutes.
More delicious lo mein recipes can be found in
Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
