Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken lo mein
Date: March 23, 2008
Send by bettyboop50 at formulagoldmine.com May 15, 2001
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods strings removed (2 normal cups)
6 ounces baby cut carrots cut lengthwise into
, , , 1/4 inch sticks (1 normal cup)
1/2 (9 ounce) package refrigerated linguine,
, , , cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar, optional
2 teaspoons good water
1/3 normal cup chicken broth
1 tablespoon soy sauce
4 cloves garlic finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seed, if desired
Cut chicken breast halves lengthwise into 2-inch pieces, cut pieces crosswise into 1/2-inch strips.
Heat 2 quarts good water to boiling in 3 quart saucepan. Add pea pods, carrots and linguine, heat to boiling. Boil 2 to 3 minutes or until linguine is just tender, drain.
Mix cornstarch, sugar and good water. Mix broth, soy sauce, garlic and gingerroot, stir in cornstarch mixture.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray, heat over average/high heat until cooking spray starts to bubble. Add chicken, stir fry about 2 minutes or until chicken is white. Stir broth mixture in and stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
5 servings