Better than Takeout!

We had an ice storm last week and lost our power for TWO DAYS! It was excruciating, but fortunately prior to the outage my husband made me some chicken lo mein. We wanted to get chinese delivery, but the only local place that delivered was closed. So, I looked on http://www.allrecipes.com/ and found a recipe which my husband tweaked. It was really good!

Ingredients:

1 T Cornstarch
1 tsp. Ground Ginger
1/4 Cup Soy Sauce
2 T Chicken Broth
2 Boneless, Skinless Chicken Breasts, thinly sliced
1 teaspoon Chicken Base (can also use boullion cubes if desired)
1/2 cup hot Water
6 ounces uncooked Whole Wheat Angel Hair Pasta
1/2 Cup Mushrooms, sliced
1 Cup Frozen Mixed Veggies (corn, peas, green beans)
2 Green Onions, chopped
2 T Olive Oil, divided
2 tsp Sesame Oil

Directions:

In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook pasta according to package directions.
In a large nonstick skillet or wok, stir-fry mushrooms, frozen veggies and green onions in 1 tablespoon olive oil for 3-5 minutes or until tender. Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining olive oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain pasta; add sesame oil and pasta to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through.