Ginger Lo Mein
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Cook Time: 20 min
Serves: 4
Ingredients
- 16 oz Golden Grain Vermicelli
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 3 carrots, sliced
- 1/2 medium red or green bell pepper, coarsely chopped
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 3 Tbsp grated fresh ginger
- 1 1/4 cups chicken broth
- 1/4 cup soy sauce
- 4 tsp cornstarch
- 4 green onions, sliced
- 2 Tbsp minced fresh cilantro
- Pepper, to taste
Directions
- Cook pasta according to package directions; drain.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, until browned. Add carrots and bell pepper and cook, stirring frequently 4 minutes. Add mushrooms and cook, stirring frequently 3 to 4 minutes or until mushrooms are tender and chicken is fully-cooked. Stir in garlic, ginger, and pepper and cook, stirring occasionally, 30 seconds.
- Combine chicken broth, soy sauce and cornstarch; pour into chicken and vegetable mixture in skillet and cook, stirring constantly, until bubbly and slightly thickened.
- Place cooked pasta in a large serving bowl. Pour chicken and vegetable mixture over pasta. Add green onions and toss to combine. Garnish with cilantro.
