Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/1499/
Chicken Lo Mein
Yield: Makes 5 1/2 cups or 4 servings
Ingredients
| 2 | whole chicken breasts, skinned, boned and halved | ||
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| 1 | can | (10 1/2 ounces ) Campbell's Ready to Serve Low Sodium French Onion Soup | |
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| 1/4 | cup | dry sherry | |
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| 2 | large cloves garlic, minced | ||
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| 1/2 | teaspoon | ground ginger | |
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| 2 | tablespoons | salad oil | |
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| 1 | cup | sliced fresh mushrooms | |
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| 1 | cup | diagonally sliced carrots | |
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| 1 | cup | diagonally sliced celery | |
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| 1 | cup | cooked linguine | |
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| 1/4 | cup | sliced radishes | |
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| 1 | tablespoon | cornstarch | |
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Directions:
1. Slice chicken crosswise into 1/4-inch wide strips. To make marinade: In medium bowl, combine 1/4 cup soup, sherry, garlic and ginger. Add chicken; toss to coat. Cover refrigerate at least an hour. 2. In 10-inch skillet over high heat, in hot oil, cook mushrooms, carrots and celery, striing quickly and frequently (stir-frying) until vegetables are tender-crisp, about 3 minutes. With slotted spoon, remove to plate. 3. Drain chicken, reserving marinade. To oil left in skillet, add chicken and stir-fry until chicken turns white, about 3 to 5 minutes. Return vegetables to skillet. Add linguine and radishes. 4. In small bowl, blend cornstarch smoothly with reserved marinade and remaining soup. Gradually stir into hot mixture in skillet and cook, stirring constantly until thickened.
Please note that some ingredients and brands may not be available in every store.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/1499/
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