Chicken Lo Mein

   
 2 cubes chicken bullion     

 4 chicken breasts, cut into thin, bite size strips

1/4 cup soy sauce     4 teaspoons cornstarch

1 Tablespoon oil       3 teaspoons minced garlic

1 teaspoon peeled, chopped ginger

2 cups thinly sliced cabbage

1 cup sliced celery

1 carrot, shredded or julienned    

2 zucchinis sliced and chopped in big chunks

10 oz. whole wheat spaghetti

1. Dissolve 2 cubes chicken bullion cubes into 2 cups boiling water.

2. Pour 1/2 cup of Broth into large skillet or wok.  (Let remaining liquid in saucepan cool.)  Cook 4 chicken breasts, cut into strips, in skillet.  Cook till done.  Remove chicken to clean bowl, pour out remaining liquid.

3.  Stir together 1/4 cup soy sauce and 4 teaspoons cornstarch.  Stir into the cooled broth.

4.  Heat 1 Tablespoon oil in hot skillet.  Over medium High heat, saute 3 teaspoons chopped garlic and 1 teaspoon peeled chopped ginger.

5.  Add in cabbage, celery, carrots and zucchini.   Cook stirring about 5 minutes till veggies are crisp tender. 

6.  Add chicken and pasta.  Toss till heated through. 

7.  Stir cornstarch mixture in saucepan.  Add to skillet - toss and cook 2-3 minutes until slightly thickened.