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Rating: 3.9/5 (14 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Chinese
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5
Amount Per Serving
Calories 405
% Daily Value**
Total Fat 12g
18%
Saturated Fat 3g
4%
Unsaturated Fat 3g
Cholesterol 100mg
33%
Sodium 1144mg
48%
Total Carbohydrate 50g
17%
Dietary Fiber 9g
36%
Sugars 12g
Protein 30g
Vitamin A  67%Vitamin C  489%
Calcium  18%Iron  24%
Potassium  47%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Easy Chicken Lo Mein with Vegetables

Date Added: June 16, 2012

Ingredients:

1 Tablespoon Canola Oil
1 Tablespoon Lemon Juice plus
1 Teaspoon Lemon Juice fresh
5 Tablespoons Light Soy Sauce
2 Tablespoons Brown Sugar (packed)
2 Tablespoons Chicken Broth or water
1 Tablespoon Cornstarch mixed with
1/2 Cup Chicken Broth low-salt, non-fat
2 Cloves Of Garlic crushed thru press
12 Ounces Linguine or spaghetti
2 Boneless Chicken Breasts skin-less, cut in strips
1 Yellow Onion peeled, and
1 Carrot peeled, and sliced
1 Bell Pepper yellow, red or green bell pepper, seeded, and
12 Ounces Broccoli florets (about 2 cups)
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Directions:

To prepare sauce:
1. Combine broth, soy sauce, lemon juice, brown sugar and garlic in a small bowl or measuring cup. Stir well to dissolve brown sugar. Place near the stove.

To prepare stir-fry:
1. Bring a kettle of lightly salted water to a boil; cook pasta according to package directions. Drain and set aside.

2. Meanwhile, marinate strips of chicken in soy sauce and lemon juice.

3. When ready, drain the chicken thoroughly; discard the soy-lemon marinade. Lightly coat a wok or large skillet with cooking spray.

4. Heat oil in wok until very hot, then add chicken and onion wedges. Cook over medium-high heat, stirring frequently, for 2 minutes. Add carrot, bell pepper and broccoli; cook, stirring occasionally, for 5 to 7 minutes or until broccoli is tender but still crisp. Pour in sauce; bring to a boil.

5. Stir in cooked pasta; stir to coat evenly with sauce. Add black pepper to taste. Stir cornstarch mixture into the noodles and vegetables; cook about 30 seconds, or until sauce thickens slightly. Transfer to a serving dish or individual plates.

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Dietary Notes:
This recipe is high in Vitamin A with 67% of your daily recommended intake per serving. This recipe is high in Vitamin C with 489% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Soy, Gluten, Bell Pepper, MSG, Poultry, Corn, Sulfites, Garlic, Natural Sweeteners, Fructose Malabsorption, Onion allergies.
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