Chicken-Mushroom
Lo Mein

4 servings

• 12 ounces skinless boneless chicken breasts
• 2 Tablespoons soy sauce
• 2 Tablespoons apple cider, or apple juice
• 2 teaspoons cornstarch
• 8 ounces linguine
• 1 Tablespoon peanut oil
• 1 Tablespoon toasted sesame oil
• 8 ounces sliced fresh mushrooms
• 1 medium red or green bell pepper,
     cut into 2-inch strips
• 4 green onions, cut into 2-inch pieces
• 6 ounces fresh Chinese pea pods,
     strings removed
• 1/2 cup water
• 1/4 teaspoon instant granules
     chicken bouillon

Rinse chicken; pat dry with paper towels. Cut chicken into thin, bite-sized strips. In a small bowl stir together soy sauce, apple cider and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.

Meanwhile, cook linguine according to package directions, omitting oil and salt. Drain well and set aside.

Add both oils to a wok or 12-inch skillet. Preheat over medium-high heat. Add mushrooms, bell pepper, and green onions to wok; stir-fry for 2 minutes. Add pea pods and stir-fry about 1 minute. Remove vegetables from wok.

Drain chicken, reserving liquid. Stir-fry chicken for 3 to 4 minutes till no longer pink. Combine water, bouillon granules and reserved marinade; add to wok. Cook and stir until thickened and bubbly. Add drained linguine and cooked vegetables. Stir to coat. Cook and stir about 1 minute more, or till heated through.

Serve with Soy Sauce

Bon appetit!