Sherry's Quick Chicken Lo Mein
Makes:
5 servings
Total Time:
20 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 3 Tbsp. cornstarch, divided
- 3/4 cup fat-free chicken broth
- 1/2 cup low-sodium teriyaki marinade
- 2 tsp. sesame oil
- 2 tsp. minced garlic
- 2 tsp. ground ginger
- 1 pkg. (8 oz.) wide lo mein noodles or rice noodles
- 1 lb. chicken tenders
- 2 Tbsp. canola oil, divided
- 3 cups broccoli florets
- 6 oz. frozen sugar snap peas, thawed
- 1 red bell pepper, cut into 1" pieces
- 3 scallions, sliced
make it
Make sauce; in small bowl, stir 1 Tbsp. cornstarch, chicken broth, teriyaki marinade, sesame oil, garlic and ginger until blended, set aside. Cook noodles as directed, drain. Cut chicken into 1/4-inch thick slices. Place with remaining 2 Tbsp. cornstarch in plastic bag. Seal bag, shake until evenly coated.
Heat 1 Tbsp. oil in large skillet over med-high heat. Add chicken, stir-fry for 4 min or until lightly browned. Remove to platter.
Heat remaining 1 Tbsp. oil in same pan, Stir-fry veggies 5 min or until crisp-tender. Stir sauce, add to skillet, cook 30 seconds or until thickened. Stir in chicken and noodles. Sprinkle with scallions.
Notes
A tasty quick easy answer to dinner.
