Chicken lo Mein

Chicken lo Mein

Serves 5

Active: 10 min Total: 20 min

3 tbsp cornstarch

3/4 cup chicken broth

1/2 cup reduced-sodium teriyaki marinade & sauce

2 tsp sesame oil

2 tsp each chopped garlic and fresh ginger

1 pkg (8 oz) wide lo mein noodles

1 lb chicken tenders

2 tbsp oil

3 cups broccoli florets

4 oz sugar snap peas

1 red bell pepper, cut in 1 in. pieces

3 scallions, sliced

1. To make sauce: in a small bowl, stir 1 tbsp of the cornstarch, the chicken broth, teriyaki, sesame oil, garlic and ginger until blended; set aside.

2. Cook noodles as package directs in salted boiling water; drain. Meanwhile, cut chicken diagonally into 1/4 in. thick slices; place with remainingi 2 tbsp cornstarch in large ziptop bag. Seal bag and shake until evenly coated.

3. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until hot 4 minutes or until lightly browned and cooked through. Remove to serving platter.

4. Heat remaining 1 tbsp oil in same skillet; stir-fry broccoli, sugar snap peas and red pepper 5 minutes or until crisp-tender. Stir sauce to reblend, add to skillet and cook 30 seconds or until thickened. Stir in chicken and noodles. Sprinkle with scallions.

Woman's Day Magazine ~Loretta