Thursday, October 8, 2009

Chicken Lo Mein

1 pound boneless, skinless chicken strips
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 1/2 c. water
1 tsp. Better Then Bouillon Chicken Base
1 6 oz. pkg. lo mein noodles
1/2 onion, chopped
1 carrot, peeled and sliced
1 broccoli crown, chopped
1 c. cabbage, thinly sliced
2 stalks celery, thinly sliced
1 c. bean sprouts
2 tbl. soy sauce

Heat 1-2 tbl. vegetable oil in a large skillet or wok. Add the chicken and stir-fry over medium-high head for 4-5 minutes. Add garlic, ginger, water and bouillon. Bring to a boil. Stir in vegetables and lo mein noodles. Cook 8-10 minutes or until vegetables are tender and noodles are done. Remove 1/2 c. of the liquid from the pan and blend with cornstarch. Return to pan and stir over medium heat until liquid thickens. Stir in soy sauce and serve hot.

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