leftover - Chicken Lo Mein, saucy
Source of Recipe
from rdj
leftover - Chicken Lo Mein, saucy
8 ounces uncooked linguine
for sauce:
1/3 cup low-sodium soy sauce
2 tablespoons sake (rice wine)
1 1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
vegetables:
2 tablespoons vegetable oil
3 1/2 cups fresh bean sprouts
3 cups (1-inch) sliced green onions
2 cups shredded carrot
2 tablespoons minced fresh ginger
1 1/2 cups shredded cooked chicken breast (about 8 ounces)
Cook pasta al dente to package directions, omitting salt and
fat; drain and keep warm.
While pasta is cooking, prepare sauce.
Combine soy sauce through pepper in a bowl, stirring with a
whisk; set aside.
Heat vegetable oil in a wok over medium/high heat.
Add sprouts, onions, carrot, and ginger; stir-fry 3 minutes or
until tender.
Add chicken; stir-fry 1 minute or until thoroughly heated.
Stir in sauce mixture and pasta; cook 4 minutes until pasta is
coated, stirring well.
Makes 4 servings.
CALORIES 500 (24% from fat); FAT 13.5g (sat 2.4g,mono 3.8g,poly 6.3g);
IRON 5.5mg; CHOLESTEROL 47mg; CALCIUM 104mg; CARBOHYDRATE 66g; SODIUM
791mg; PROTEIN 29g; FIBER 8.1g
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