Today is December 25, 2024 / /

Kosher Nexus
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Chicken Lo Mein

  • 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

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