Chicken Lo Mein

From Simple and Delicious Magazine

• 4 ounces uncooked angel hair pasta
• 2 teaspoons cornstarch
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons canola oil, divided
• 2 cups fresh broccoli florets (Note: I use frozen stir fry veggies)
  
• 1 cup julienned carrots
• 1/4 cup salted peanuts, finely chopped

• 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 wok, stir-fry chicken in 1 tablespoon 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. Yield: 4 servings.