Chicken Lo Mein

(Courtesy of Taste of Home)

Ingredients:
4 oz. uncooked angel hair pasta
2 tsp. cornstarch
1/4 c. reduced-sodium soy sauce
2 Tbsp. rice vinegar
2 Tbsp. hoisin sauce
1 Tbsp. minced fresh gingerroot
1 tsp. minced garlic
1 lb. boneless, skinless chicken breasts, cut into strips
2 Tbsp. canola oil, divided
2 c. fresh broccoli florets
1 c. julienned carrots
1/4 c. salted peanuts, finely chopped


Directions:
Cook pasta according to package directions.  Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.


In a large skillet or woke, stir fry chicken in 1 Tbsp. oil for 5-8 minutes or until no longer pink.  Remove with a slotted spoon.  Drain pasta and set aside.


Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender.  Stir cornstarch mixture and add to the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chicken and pasta; heat through.  Sprinkle with peanuts.

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