Chicken Lo Mein

1 pkg. package spaghetti or vermicelli  spaghetti noodles

2 boneless skinless chicken breasts (or left over chicken)

I med can of chow mein/chop suey veggies

SAUCE

1 c chicken broth

6 Tbsp hoisin sauce

6 Tbsp soy sauce, low sodium

2 Tbsp teriyaki sauce

2 Tbsp rice vinegar

2 Tbsp brown sugar, lightly packed

1/2 tsp hot sauce (or just a sprinkle of hot pepper flakes)

2 tsp pure sesame oil

2 tsp ginger 

1 Tbsp cornstarch

1 Tbsp cold water

Directions

1 Cut up your chicken into bite sized pieces and add them to a wok or large frying pan. Cook all the way through.

2 In a separate pot cook the noodles to al dente (just a minute short of the directions.) Drain and set aside.

3 In a small sauce pan add all of the ingredients for the sauce except for the corn starch and the water and bring to a boil .

4 Once it is boiling mix the corn starch and water together and add to the sauce stirring until it has thickened. Reduce to low and cover.

5 In the Wok/frying pan add your veggies and half the sauce until veggies are heated through. Once they are heated add the pasta and the rest of the sauce and toss it all together. Once it’s all warm and has had a few minutes to get all the flavors together Dish it up and serve!!