Easy Chicken Lo Mein with Vegetables

3 reviews, 4.7 star(s). 100% would make again

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Try this Easy Chicken Lo Mein with Vegetables recipe, or contribute your own.


1 Yellow onion; peeled, and Sliced lengthwise in wedges
2 tb Lemon juice
2 tb Chicken broth; or water
5 tb Low-sodium soy sauce
12 oz Broccoli florets
2 Boneless skinless chicken; (about 12 ounces)
1 Carrot; peeled, and sliced Lengthwise in strips
1 ts Lemon juice
Nonstick cooking spray
1/2 c Low-sodium fat-free chicken broth
Black Pepper; ground
=== FOR SAUCE ===
12 oz linguine; Uncooked
1 tb Cornstarch; mixed with
2 tb Brown sugar; (packed)
2 tb Low-sodium soy sauce
1 tb Canola oil
1 tb Lemon juice; plus
=== FOR STIR-FRY ===
2 cloves Garlic; crushed thru
1 Yellow bell pepper; or red or green, Sliced in strips

Original recipe makes 5



To prepare sauce: Combine broth, soy sauce, lemon juice, brown sugar and garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar. Place near the stove. To prepare stir-fry: Bring a kettle of lightly salted water to a boil; cook pasta according to package directions. Drain and set aside. Meanwhile, marinate strips of chicken in soy sauce and lemon juice. When you are ready to cook, drain the chicken thoroughly; discard the soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray. Heat oil in wok until very hot, then add chicken and onion wedges. Cook over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender but still crisp. Pour in sauce; bring to a boil. Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to taste. Stir cornstarch mixture into the noodles and vegetables; cook about 30 seconds, or until sauce thickens slightly. Transfer to a serving dish or individual plates. Yields 5 servings. Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Charlotte Balcomb Lane, Knight-Ridder/Tribune News Service Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Quick, easy, and delicious!! I used spaghetti instead of linguini and used regular soy sauce because I didn't have any low sodium. Turned out absolutely perfect. I'll be making this again.
MsRedPen 2y ago

Very good flavor. Pasta should be undercooked to avoid becoming mushy when added to wok.
valtully 5y ago

Excellent! This recipe made a lot. We did not use broccoli and substituted squash. We almost made the mistake of draining off the extra liquid from the chicken and veggies before adding the sauce mixture. Glad we didn't. The sauce will thicken quickly when adding the cornstarch. Will make this again.
Dboggs21 5y ago

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