Chicken Lo Mein

Chicken Lo Mein

Ingredients:

 2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3 -4 garlic cloves, minced
1/2 teaspoon ground ginger
4 green onions, chopped
4 ounces water chestnuts, chopped (1/2 a can)
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Directions:

1Dissolve broth granules in boiling water in small saucepan.
2Pour 1/2 cup broth mixture into large skillet.
3Let remaining liquid in saucepan cool.
4Bring mixture in skillet to boiling.
5Add chicken and simmer 5 minutes, until no longer pink in center.
6Remove chicken with slotted spoon to platter.
7Pour off liquid from skillet.
8Stir wine, soy, and cornstarch in small bowl until smooth.
9Stir into remaining cooled broth in saucepan.
10Heat oil in same skillet over medium-high heat.
11Add garlic and ginger; cook 30 seconds, stirring.
12Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
13Add chicken and pasta; toss 2 minutes until heated through.
14Stir cornstarch mixture in saucepan; add to skillet.
15Cook 2-3 minutes, stirring, until slightly thickened.
16Top with additional sliced green onion if desired.