Chicken Lo Mein
- 1 of 4 Dissolve broth granules in boiling water in small saucepan.
- 2 of 4 Pour 1/2 cup broth mixture into large skillet. Let remaining liquid cool in saucepan. Bring mixture in skillet to boiling. Add chicken; simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
- 3 of 4 Stir wine, soy and cornstarch in small bowl until smooth. Stir into remaining cooled broth in saucepan.
- 4 of 4 Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add cabbage, celery, peas and carrot; cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta; toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan; add to skillet; cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.
Servings Per Recipe: 4
Per Serving: 1577 mg sodium, 394 kcal cal., 23 g pro., 6 g fiber, 60 g carb., 6 g Fat, total, 31 mg chol., 1 g sat. fat