Chicken Lo Mein

4 Servings

• 2 cups reduced-sodium chicken broth
• 8 ounces boneless skinless chicken breast, thinly sliced
• ¼ cup dry white wine
• ¼ cup soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon sesame oil
• 3 cloves garlic, peeled and smashed
• 1 teaspoon chopped ginger root
• 2 cups shredded cabbage
• 1 cup thinly sliced celery
• 1 cup frozen green peas, thawed and drained
• 1 medium carrot, shredded
• 8 ounces uncooked thin spaghetti pasta, cooked and well drained
• 4 medium green onions, chopped

Pour ½ cup broth into large skillet. Set remaining broth aside. Bring mixture in skillet to boiling. Add chicken; simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.

Stir wine, soy and cornstarch in medium bowl until smooth. Stir in reserved broth.

Heat oil in same skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring. Add cabbage, celery, peas, and carrot; cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta; toss 2 minutes, until heated through. Stir cornstarch mixture again; add to skillet; cook, stirring, 2 to 3 minutes until thickened. Top with green onions.

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