Chicken Lo Mein

Posted by bettyboop50 May 15, 2001

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

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

Lotus Flowers (China)

1 pound raw shrimp, peeled, deveined
and finely chopped
1 (6 ounce) can water chestnuts, drained
and finely chopped
2 scallions, finely chopped
1 teaspoon Chinese wine or dry sherry
1/2 teaspoon finely grated fresh ginger
Salt and freshly ground pepper, to taste
1 egg white, beaten until stiff
1 teaspoon cornstarch
Oil (for deep frying)

Mix together the shrimp, water chestnuts, scallions, wine, ginger, salt and pepper.
Fold in the beaten egg white and the cornstarch.
Roll into balls the size of walnuts.
Heat the oil in a wok or frying pan to a temperature of 350 degrees F and fry the balls a few at a time until golden brown, 2 to 3 minutes.
Drain on paper towels and serve immediately.

Makes 12 to 15 fritters.

Orange-Honey Chicken Stir Fry

Posted by wizard4 May 14, 2001

2 tablespoons peanut oil
1 slice ginger root
1 pound chicken breast (thin strips)
1/2 orange (thin half slices)

Sauce
2 tablespoons cornstarch
3/4 tablespoon dry mustard
2 tablespoons soy sauce
1/4 cup honey
1/4 cup orange Juice

Garnish
4 green onions (chopped)

Combine the sauce ingredients, set aside.
Heat wok or skillet and add peanut oil.
Fry ginger root slice to season oil (30 seconds).
Remove ginger root.

Add chicken and stir-fry 2 to 3 minutes until tender.
Add sauce and stir until it begins to thicken.
Add orange slices; mix well. Remove to serving dish and garnish with green onions.

Serve with rice or rice noodles.

Servings: 4