Stir Fry Chicken and Vegetable Lo Mein

INGREDIENTS

Sauce and Marinade:
• 1 1/2 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil or toasted sesame oil
• 1 1/2 tablespoon brown sugar
• 1 1/2 tablespoon cornstarch
Stir Fry:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 10 ounces spaghetti, broken in half
• 2 teaspoon canola, vegetable or coconut oil
• Salt and pepper, to taste
• 1-2 cups broccoli florets, cut into bite-size pieces
• 1 red or yellow bell pepper, diced
• 5 cloves garlic, finely minced or pressed
• 1 teaspoon sesame seeds, toasted or not

DIRECTIONS

1. For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch. Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce.
2. Cook the noodles in a pot of boiling, salted water. Drain and rinse lightly with cool water. Set aside.
3. In a large 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches), seasoning with a light touch of salt and pepper as it cooks. Cook until the chicken is browned on all sides and cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Transfer the chicken to a plate.
4. To the hot skillet, add the broccoli, bell peppers and garlic. Stir fry, stirring often, for 2-3 minutes.
5. Add the reserved sauce, noodles, and chicken. Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3-5 minutes, until the sauce thickens and the noodles are heated through.
6. Serve and garnish with sesame seeds.

Courtesy of Mels Kitchen Cafe