Chicken Lo Mein 2
4 ounces of spaghetti or fettuccine
1/2 cup of chicken stock
1/4 cup of soy sauce
2 tablespoons of packed brown sugar
2 tablespoons of frozen orange juice concentrate, thawed
3 cloves of garlic, minced
1 tablespoon of grated fresh ginger
1 sweet red pepper, diced
1 small onion, diced
8 ounces of chicken breasts, skinned, boned, and cut into strips
1/2 cup of snow peas, cut in thirds diagonally
2 scallions, thinly sliced
Cook the spaghetti or fettuccine in a large pot of boiling water according to the package directions. Drain well. In a medium bowl, combine the stock, soy sauce, brown sugar, and orange juice concentrate. Mix well. Coat a 10-inch non-stick skillet with non-stick spray and place over medium heat until hot. Add the garlic and ginger. Cook, stirring, for 2 minutes, or until fragrant. Add the peppers and onions. Cook, stirring, for 5 minutes, or until the onions are soft but not browned. Add the chicken. Cook, stirring, for 3 to 5 minutes, or until the chicken is no longer pink in the center. Add the snow peas, pasta, and the stock mixture. Cook, stirring occasionally, for 1 minute, or until the sauce thickens. Serves 4.
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