Chicken lo mein

4 servings

Ingredients

Quantity Ingredient
1 Whole chicken breast skinned and boned
1 tablespoon Kikkoman Stir-Fry Sauce
4 ounces Angel hair pasta (capellini)
⅓ cup Kikkoman Stir-Fry Sauce
2 tablespoons Vegetable oil; divided
¼ pounds Fresh snow peas; julienned
1 large Carrot; julienned
⅛ teaspoon Salt
2 teaspoons Sesame seed; toasted

Directions

Cut chicken into thin strips; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine ⅓ cup stir-fry sauce and 3 Tbsp. water; set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove.

Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.

Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

Related recipes