posted by ANNA MARIE 03-19-99 7:20 PM
CHICKEN LO MEIN
4 CHICKEN BREASTS,BONELESS,SKINLESS,CUT INTO STRIPS
5 TSP. SUGAR,DIVIDED
3 TBS. RICE WINE VINEGAR,DIVIDED
1/2 CUP SOY SAUCE,DIVIDED
2 CUPS CANNED CHIKEN BROTH, LOW SODIUM
1 TBSP. SESAME OIL
1/2 TSP. BLACK PEPPER
2 TBSP. CORN STARCH
3/4 LBS. LINGUINE
4 TBSP. OIL,DIVIDED
2 TBSP. GINGER MINCED
1 TBSP. GARLIC MINCED
1/2 LB. SHIITAKE MUSHROOMS SLICED
1 BUNCH GREEN ONINS, SLICED ON TH DIAGONAL
1 TBSP. CILANTRO CHOPPED
MIX CHICKEN WITH HALF THE SUGAR, 2/3 OF THE VINEGAR, AND 1/3 OF THE SOY
SAUCE. SET ASIDE TO MARINATE.
MIX BROTH, SESAME OIL, PEPPER, REMAINING SUGAR, REMAINING VINEGAR, AND
REMAINING SOY SAUCE.
WISK CORNSTARCH INTO SAUCE, AND SET ASIDE.
HEAT 2TBSP. OIL, AND STIR-FRY CHICKEN UNTIL BROWN. (IF LIQUID ACCUMULATES,
POUR OFF IN ORDER TO ALLOW CHICKEN TO BROWN.)
HEAT REMAINING OIL OVER HIGH HEAT, ADD GINGER, GARLIC, MUSHROOMS, AND
GREEN ONIONS. STIR-FRY FOR 30 SECONDS.
ADD SAUCE MIXTURE, AND THEN CHICKEN AND SIMMER UNTIL THE SAUCE BEGINS TO
THICKEN, VEGETABLES SOFTEN, AND CHICKEN IS HEATED THROUGH.
ADD COOKED LINGUINI, AND TOSS. GARNISH WITH CILANTRO AND SERVE.