Chicken Lo Mein

2 boneless, skinless chicken breasts
2 teaspoons light soy sauce
1/4 teaspoon sesame seed oil
1/2 box Whole Wheat Spagetti noodles
8 ounces sliced mushrooms
1 tsp Olive Oil
1/2 bag frozen stir fry veggies
1 can sliced water chestnuts
1 tsp chopped garlic
1/4 teaspoon salt
1 tsp ginger

1. Cut the chicken into cubes about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce and sesame oil. Marinate the chicken for 20 minutes.

2. Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.

3. Cut the mushrooms into thin strips.

4. Heat olive oil over medium high to high heat. Add the garlic and ginger, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until done. (If you need more oil, try adding 1 tablespoon water).

5. Add all veggies to steamer pot & cook until desired tenderness. Combine all ingrediants into wok and toss to combine. Cook for 2 minutes on medium heat. Taste and add salt or pepper if desired. Serve hot.

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