Chicken Lo Mein

photo by:kraft

Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.

time

prep:

25 min

total:

25 min

servings

total:

4 servings, 2 cups each

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What You Need

1/2

lb. spaghetti, uncooked

1/4

cup KRAFT Asian Toasted Sesame Dressing

lb. boneless skinless chicken breasts, cut into strips

cloves garlic, minced

pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained

1/2

cup fat-free reduced-sodium chicken broth

Tbsp. PLANTERS Creamy Peanut Butter

1/4

cup lite soy sauce

Tbsp. chopped fresh cilantro

Tbsp. chopped PLANTERS COCKTAIL Peanuts

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry 3 to 4 min. or until chicken is done.

DRAIN spaghetti; return to pan. Add chicken mixture and soy sauce; mix lightly. Spoon onto platter; top with cilantro and nuts.

Kraft Kitchens Tips

Variation

Prepare using multi-grain spaghetti and substituting 2 thinly sliced green onions for the cilantro.

Variations

Spicy Chicken Lo Mein: Add 1/4 tsp. crushed red pepper to the hot dressing along with the chicken and garlic. Pork Lo Mein: Substitute 1 lb. pork tenderloin, cut into strips, for the chicken and fat-free reduced-sodium beef broth for the chicken broth.

Note

To make the lo mein easier to serve and eat, break the spaghetti in half before cooking.

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pinker4

posted:12/4/2007

This is one of the best homemade chinese recipes that I have ever made. I added carrot sticks, water chestnuts and broccoli. It was very good.

boobaby

posted:12/4/2007

I tripled the sauce ingredients because my hubby likes saucy noodles but this time it made it soupy. I also did not use the cilantro. My family loved this recipe and I will put this on my recipe rotation list.

a cook

posted:12/3/2007

Was not tastefull.

a cook

posted:11/30/2007

Terrific!

jluvfix

posted:11/23/2007

my husband loves it. he makes me make it for him once a week

jennyjubjub

posted:11/21/2007

I have found in the past if you fry chicken in a liquid it turns rubbery so I stir fried the chicken and garlic with sesame oil for a while and added fresh veggies. Then I added the rest of ingredients. It gave a harder texture to veggies like authentic chinese cooking which I prefer. The kraft dressing is very yummy and versatile so I will use this again probably for other things as well.

a cook

posted:11/20/2007

I enjoyed this recipe because it has flavor and I love using Kraft Sesame dressing, very good taste.

a cook

posted:11/20/2007

neat

lemondoux

posted:11/19/2007

This is very delicious. Next time I am going to include mushrooms, water chestnuts and sugar snap peas. I added some corn starch to thicken the sauce. Very flavorful!

hopehelps

posted:11/18/2007

My family loved this. I used an Asian Stir fry Medley instead of the peppers and onions. This is awesome. I will definately make this again.