Chicken Lo Mein
pounds skinless, boneless chicken breast halves
ounces dried Chinese egg noodles, spaghetti, or angel hair pasta
cup oyster sauce
cup reduced-sodium soy sauce
tablespoons rice wine or sherry
tablespoon cooking oil
tablespoon toasted sesame oil
teaspoons finely chopped fresh ginger
ounces fresh mushrooms, sliced
cups sugar snap pea pods, halved
- Cut chicken into bite-size strips; set aside. Cook noodles according to package directions until tender; drain. Rinse with cold water; drain well. Set noodles aside. For sauce, in a small bowl stir together oyster sauce, soy sauce, and rice wine. Set aside.
- Pour cooking oil and sesame oil into a wok or large nonstick skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger; cook and stir for 30 seconds. Add the onion; cook and stir for 2 minutes. Add mushrooms; cook and stir for 2 minutes. Add pea pods; cook and stir for 1 minute. Remove vegetables from wok.
- Add half the chicken to wok; cook and stir for 3 to 4 minutes or until no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Add the cooked noodles, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture about 3 minutes or until heated through. Transfer to a serving platter. Serve immediately. Makes 6 servings.
Nutrition Facts(Chicken Lo Mein)
- Per serving:
- 409 kcal cal.,
- 9 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 100 mg chol.,
- 747 mg sodium,
- 48 g carb.,
- 4 g fiber,
- 6 g sugar,
- 33 g pro.
- Percent Daily Values are based on a 2,000 calorie diet