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Food For Thought - Easy Chicken Lo-Mein as we Move in May
Dear Friends,
We've been a-travelin' and a-trekking all over the globe as we Move in
May! At last we have landed on one the most delectable continents (and
its contiguous islands), ASIA! What's not to love about Asia, with its
scrumptious and healthy cuisine--stir fries were born here!
And to keep us walking and Moving in May, here's one of my most
favorite stir fry recipes that I know you'll love too! Enjoy!
Easy Chicken Lo Mein**
Serves 6
3 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 (9 ounce) package refrigerated linguine -- cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup chicken broth
1 tablespoon soy sauce Ðlow sodium is best
4 cloves garlic -- pressed
2 teaspoons grated gingerroot
Toasted sesame seed -- if desired
Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces
crosswise into 1/2-inch strips. 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. Mix
cornstarch, sugar and water. Mix broth, soy sauce, garlic and
gingerroot; stir in cornstarch mixture.
In a skillet, heat oil over medium-high heat until it starts to
bubble. Add chicken; stir-fry about 2 minutes or until chicken is
white; stir in broth mixture, then pea pods, carrots and linguine.
Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
Per serving: 222 Calories; 4g Total Fat; 16g Protein; 2g Fiber; 33g
Carbohydrate; 45mg Cholesterol; 289mg Sodium
Food Exchanges: 1 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
SERVING SUGGESTIONS: A big green salad.
**This recipe is easy to make vegetarianÉjust skip the chicken and use
vegetable broth in place of the chicken broth.
Love,
Leanne
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