Chicken Lo Mein

Chicken Lo Mein

3 boneless, skinless chicken breasts
1/2 lb. snow peas
1 c. carrots, cut julienne style, thin sticks
1 1/2 c. cooked chinese lo mein noodles, break in half before cooking
2 tsp. cornstarch
1 tsp. sugar
2 tsp. water
1/3 c. chicken broth
1 T. soy sauce
4 cloves garlic, finely chopped
2 tsp. fresh gingerroot, finely chopped

Cut chicken into small strips.

Heat a lg. saucepan filled with water to boiling.

Add noodles, snow peas, carrots and pasta.
Boil for 5-7 mins., or until noodles are al dente.

Remove from heat, and drain.

Mix cornstarch, sugar, and water.

Mix remaining ingredients,
and stir together with the cornstarch mixture.

Spray non-stick skillet, or
wok with cooking spray, and heat over med. heat.

Add chicken and stir-fry about 2 mins., or
until chicken is white.

Stir in broth mixture, add vegetables and pasta,
and continue to cook another 2 mins.

Makes 4 servings