Chicken Lo Mein

This was really good and as usual I served it with those fantastic chicken egg rolls from Publix. My husband commented that it was the closest I have ever come to the lo mein at our favorite Chinese restaurant!!!




Chicken Lo Mein
Serves 4

2 Chicken Breast-cut into 2in strips
1tsp Cornstarch
2 Tbsp Soy Sauce
1 tsp Sherry Wine
1 tsp Sesame Oil

Sauce
3/4 Chicken Broth
3 Tbsp Oyster Sauce
3/4 tsp Sugar
1 tsp Shrachi

1 Cup Carrot-shredded
1 Cup Snow Peas
1 Garlic Clove-diced
1 tsp Ginger-chopped
3-4 Green Onion-chopped for garnish
3/4lb Lo Mein or Linguine-cook and set aside
Salt to taste

Marinate chicken in a bowl with soy sauce, cornstarch, sherry and sesame oil. In another bowl, mix together all sauce ingredients and set aside. Heat wok on medium with Pam or splash of olive oil. Add ginger and garlic and cook for a few minutes, until they start to turn golden. Add chicken and cook for 3-5 minutes, stirring so it doesn't stick to bottom of pan. Add carrots and snow peas, and cook for 5 minutes. Add sauce and simmer until it thickens slightly. Add lo mein and season with salt and pepper. Garnish with green onion and sesame seeds.