Chicken Lo Mein
Serve with Iced Tea
2 boneless, skinless chicken breasts, cut into bite sized pieces
1 tablespoons olive oil
1 tablespoon fresh ginger root, peeled and minced
1 clove garlic, minced
1/2 pound angel hair pasta
1 16 ounce bag frozen stir-fry veggies
2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
Bring a large pot of salted water to a boil and cook the noodles according to package directions.
Meanwhile in a large skillet or wok if you have one heat the oil over high heat. Add the ginger and garlic, cook until fragrant or about 2-3 minutes.
Add the vegetables and cook until softened, remove from pan and set aside.
Add the chicken to the pan and cook until done and there is no more pink. While the chicken is cooking combine the hoisin sauce, soy sauce, chicken broth and cornstarch in a small bowl.
Once the chicken is cooke add the veggies back into the pan.
Drain the noodles and add them to the pan as well. Then pour the sauce over the whole thing and toss to coat.
Per Serving: 217 Calories; 3g Fat (13.3% calories from fat); 1g Saturated Fat; 20g Protein; 27g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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