Chicken Lo Mein With Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces thin spaghetti noodles
• 3 cups water
• 3 chicken bouillon cubes
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 celery rib, thinly sliced
• 2 cups cabbage, thinly sliced
• 2 stalks bok choy, sliced
• 1 carrot, shredded
• 1/4 cup frozen green pea
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/4 cup light soy sauce

Recipe

• 1 boil spaghetti in water adding bouillon cubes until al dente. drain well reserving liquid.
• 2 cut chicken breasts into small shredded pieces. sprinkle with salt to taste. in a large skillet or wok heat olive oil and saute chicken until done. remove, set aside.
• 3 add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. dissolve cornstarch in cold water. add cornstarch liquid and one-half of reserved broth.
• 4 stir in spaghetti noodles and chicken. add remaining broth liquid. add soy sauce and toss. on low heat cook just until noodles are nice and darken.
• 5 note: coleslaw mix found in produce section of grocery can be substituted for cabbage.