Chicken Lo Mein 2

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  • 1/2 pound skinless boneless chicken breast halves
  • 1/2 pound snap pea pods strings removed (2 cups)
  • 6 ounces baby cut carrots, cut lengthwise into 1/4 inch sticks (1 cup)
  • 1/2 (9 ounce) package refrigerated linguine, cut into 2-inch pieces
  • 2 teaspoons cornstarch
  • 1 teaspoon granulated sugar, optional
  • 2 teaspoons water
  • 1/3 cup chicken broth
  • 1 tablespoon soy sauce
  • 4 cloves garlic finely chopped
  • 2 teaspoons finely chopped gingerroot
  • Toasted sesame seed, if desired


  1. Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
  2. Heat 2 quarts water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine. Heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain.
  3. Mix cornstarch, sugar and water.
  4. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
  5. Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over medium/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white.
  6. Stir broth mixture in and stir into chicken mixture.
  7. Tir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally.
  8. Sprinkle with toasted sesame seed.

5 servings

Posted by bettyboop50 at Recipe Goldmine May 15, 2001.

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