Chicken Lo Mein

Ingredients

• 4 skinless , boneless chicken breast halves - cut into thin strips
• 5 teaspoons white sugar , divided
• 3 tablespoons rice wine vinegar
• 0.5 cups soy sauce , divided
• 1.25 cups chicken broth
• 1 cup water
• 1 tablespoon sesame oil
• 0.5 teaspoons ground black pepper
• 2 tablespoons cornstarch
• 1 package uncooked linguine pasta , 12 ounce
• 2 tablespoons vegetable oil , divided
• 2 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 0.5 pounds fresh shiitake mushrooms , stemmed and sliced
• 6 greens onions , sliced diagonally into 1/2 inch pieces

Instructions

1. 1

   In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. 2

   In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. 3

   Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. 4

   Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.