Chicken lo mein

Ingredients:

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 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

Directions:

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.

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. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.

5 servings