Chicken Low Mein
Portion Size: 1 ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pound cooked boneless skin less chicken breasts, cut into thin slices | |
| 1-pound linguine package | |
| ¼ cups low sodium soy sauce | |
| ½ cup rice vinegar | |
| 1/3 cup cornstarch | |
| 1 tablespoon white sugar | |
| 1 teaspoon sesame oil | |
| 1/4 teaspoon ground ginger | |
| 1/4 teaspoons black pepper | |
| ¼ cup canola or olive oil | |
| 2 cups snap peas | Washed and trimmed |
| ¼ cup white sweet onion | Washed, trimmed and diced |
| 1 cup sliced white mushrooms | Washed, trimmed and sliced |
| 1 cup sliced red bell pepper | Washed, trimmed and sliced |
| 2 teaspoons garlic | Washed, peeled and minced. |
| ¼ cup green onions | Washed, trimmed and sliced. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring large stock pot of water to boil. Cook linguine until tender yet firm to the bite. (about 8-9 minutes) | |
| 2 | Whisk soy sauce, vinegar, cornstarch, sugar, pepper and sesame oil together in a small bowl. | |
| 3 | Heat oil in a large skillet over medium high heat. Cook snap peas and until onion is soft. Add chicken, mushrooms, red bell pepper, garlic and ginger. Cook until chicken is no longer pink. | Cook until internal temperature reaches 165°F for 15 seconds for chicken. |
| 4 | Stir in sauce and cook until sauce is thickened. Add linguine to mixture and toss to coat. | |
| 5 | Top with green onions. Serve immediately. |
Posted in Chicken Lunch Recipes, Lunch Entrée
