Chicken Lo Mein
4 ounces spaghetti or fettuccine
1/2 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons frozen orange juice concentrate, thawed
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 sweet red pepper, diced
1 small onion, diced
8 ounces boneless, skinless chicken breasts, cut into strips
1/2 cup snow peas, cut in thirds diagonally
2 scallions, thinly sliced
Cook the pasta according to package directions.
Combine broth, soy sauce, brown sugar,
and orange juice concentrate in a medium bowl.
Coat a skillet with non-stick cooking spray and heat until hot over medium-high heat.
Add the garlic and ginger.
Cook for 2 minutes, stirring, or until fragrant.
Add the peppers and onions, still stirring.
Cook for 5 minutes, or until onions are soft but not brown.
Toss in the chicken.
Cook, stirring, for 3-5 minutes, or until chicken is no longer pink.
Add the snow peas, pasta, and broth mixture.
Cook until sauce thickens, stirring occasionally, for about 1 minute.
Sprinkle with scallions.
Cool and pack into plastic container. Freeze.
To use, thaw in refrigerator overnight.
Place in skillet.
Cover and cook for 15 minutes, or until hot.