Chicken Lo Mein

4 ea chicken breast, boneless, skinless, cut into thin strips
3/4 lb linguine
2 cup canned chicken broth, low-sodium
2 tbsp vegetable oil
5 tsp granulated sugar
2 tbsp ginger, minced
3 tbsp rice wine vinegar
1 tbsp garlic clove, minced
1/2 cup soy sauce
1/2 lb shiitake mushrooms, sliced
1 tbsp sesame oil
1 bunch scallions, sliced fine on the diagonal
1/2 tsp freshly cracked black pepper
1 tbsp cilantro, chopped
2 tbsp cornstarch

1. Combine chicken with half of the sugar, 2/3 of the vinegar, and 1/3 of the soy sauce in a medium-sized mixing bowl. Set aside to marinate. 2. Combine chicken broth, sesame oil, pepper, remaining sugar, vinegar, and soy sauce in another bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch in some of the sauce. Whisk the cornstarch mixture back into the bowl of sauce; reserve. 3. Cook linguine noodles in boiling salted water until tender, about 8-10 minutes; drain. 4. Heat vegetable oil in a wok or pan over high heat until it smokes. Stir-fry chicken until browned, about 4-5 minutes. (If liquid accumulates pour it off in order to allow chicken to brown.) Transfer browned chicken to warm plate. 5. Heat remaining oil over high heat until very hot. Add ginger, garlic, mushrooms, and scallions; stir-fry 30 seconds. 6. Add sauce mixture and then the chicken. Simmer until sauce begins to thicken, vegetables soften, and chicken is heated through, about 2 minutes. 7. Add noodles and toss gently. Garnish with cilantro and serve.

Weight Watchers Points: not yet calculated please check back soon!