chicken lo mein

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 5 teaspoons white sugar, divided
• 3 tablespoons rice vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups chicken broth
• 1 cup water
• 1 tablespoon sesame oil
• 1/2 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 (12 ounce) package uncooked linguine pasta
• 2 tablespoons vegetable oil, divided
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1/2 pound fresh shiitake mushrooms, stemmed and sliced
• 6 green onions, sliced diagonally into 1/2 inch pieces

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs 15 mins


• in a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. mix this together and coat the chicken well. cover and let marinate in the refrigerator for at least 1 hour.
• in another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. in a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. set aside.
• cook the linguine according to package directions, drain and set aside. heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. add the chicken and stir-fry for 4 to 5 minutes, or until browned. transfer this and all juices to a warm plate.
• heat the remaining vegetable oil in the wok or pan over high heat. add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. add the reserved sauce mixture and then the chicken. simmer until the sauce begins to thicken, about 2 minutes. add the reserved noodles and toss gently, coating everything well with the sauce.