The Flying Dutchman
  Chicken Lo Mein

 
Instead of Chicken you can use Shrimp or Pork
4 to 6 servings
1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1 teaspoon sesame oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, cut in thin strips
2 tablespoons vegetable oil
1 1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
6 green onion sliced diagonally into 1/2 inch pieces
1 cup cold water
2 tablespoons cornstarch
1 teaspoon chicken base or bouillon
1 pound spaghetti or linguine, cooked  

  1. In a medium bowl, combine first six ingredients. Add chicken, cover, and marinate 1 to 24 hours in refrigerator.
  2. In a wok or large, deep skillet, heat 2 tablespoons oil. Add chicken mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
  3. Cook the linguine according to package directions, drain and set aside.
  4. In a small bowl, blend water, cornstarch, and bouillon. Stir into chicken and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.
 
    Updated 15 February, 2002 - webmaster Dirk Steine