Cluckin' Lo Mein

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 -1 1/4 lb chicken tenderloins, sliced into bite size pieces
• 4 teaspoons sugar
• 1 tablespoon rice wine vinegar
• 1/2 cup soy sauce, divided
• 1 1/4 cups chicken broth
• 1 cup water
• 1 tablespoon dark sesame oil
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 (8 ounce) package linguine, cooked to package directions,drained & set aside
• 2 tablespoons canola oil, divided
• 2 tablespoons gingerroot, grated
• 1 tablespoon garlic, grated
• 1/2 lb button mushroom, sliced think
• 6 scallions, sliced on the diagonal ( & green)
• 1 carrot, peeled & julienned
• 2 cups shredded cabbage

Recipe

• 1 in a glass bowl, combine the chicken, 2 tsp sugar, 1 tablespoons vinegar, and 1/4°c soy sauce.
• 2 mix together well, cover and marinate in the fridge for 1 hours.
• 3 in a quart glass jar combine chicken broth, water, sesame oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
• 4 shake well.
• 5 pour a 1/2°c into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
• 6 shake well.
• 7 heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
• 8 stir fry until the liquid evaporates and the chicken starts to brown.
• 9 put this on a plate and remove to a warm place.
• 10 heat 1 tablespoons of canola oil in the wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
• 11 add in the rest of your vegetables.
• 12 stir it up well and let cook until the vegetables start to wilt some.
• 13 scoot the veggies to the side and make a well in the middle.
• 14 pour in about half of the sauce from the jar.
• 15 when it starts to warm up, mix in the veggies and add back the chicken.
• 16 if you want more sauce, add more and stir until it heats up enough to start thickening.
• 17 once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
• 18 serve with steamed rice.
• 19 enjoy!