Chicken Lo Mein

Ingredients

8 ounces (1/2 box)  linguine
12 ounces boneless, skinless chicken breast, cut into bite size pieces
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper (I actually use 2-6 tsp)
3 tablespoons canola oil, divided
1 garlic clove, minced
3/4 cup thinly sliced red bell pepper
1/2 cup bean sprouts
3/4 cup snow peas, blanched and thinly sliced
1/2 cup chopped carrots


sauce
1/4 cup soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
1/8 teaspoon sugar

Preparation
1. Prepare noodles according to package directions. Rinse, drain and set aside.
2. Toss the chicken pieces with the cornstarch, salt and white pepper. Cover and refrigerate for 10 minutes.
3. Heat a wok or large skillet over medium high heat. Add 1 tablespoon of the oil and swirl to coat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until it turns white.
4. Add the remaining 2 tablespoons oil. Add the red pepper and stir-fry for 1 minute. Add the bean sprouts, snow peas and carrots and stir-fry for 1 minute. Add the sauce and stir-fry until blended, about 1 minute. Add the reserve noodles and toss until coated. Transfer to a platter and serve immediately

The Verdict:

I've made this recipe time and time again.  It is absolutely amazing and a big favorite for everyone who's had it.  I've edited this post to remove the formatting from my C&P from the blog I snagged it on since I accidentally went and put 8 TSP of WHITE PEPPER in my recipe the first time instead of 1/8 TSP.  Oops.  It was actually fantastic and I make it with about 2-6 TSP depending on who's eating with me that day (or I sit at the table with the white pepper to spice it more) because we here like it HOT.

If you make this recipe, buy the veggies either the day before or the day of because bean sprouts are essential and DO NOT store well in the fridge.  Also, spring for the oyster sauce, it's worth it and really makes the sauce.