Chicken lo mein
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken breast skinned and boned | |
| 1 | tablespoon | Kikkoman Stir-Fry Sauce |
| 4 | ounces | Angel hair pasta (capellini) |
| ⅓ | cup | Kikkoman Stir-Fry Sauce |
| 2 | tablespoons | Vegetable oil; divided |
| ¼ | pounds | Fresh snow peas; julienned |
| 1 | large | Carrot; julienned |
| ⅛ | teaspoon | Salt |
| 2 | teaspoons | Sesame seed; toasted |
Directions
Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine ⅓ cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias