Lo Mein with Stir-Fry Vegetables

1. 1

   Heat large covered saucepot of salted water to boiling on high.

2. 2

   Add linguine and cook as label directs.

3. 3

   Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot.

4. 4

   Add chicken and 1/2 teaspoon salt, and cook 5 minutes or until chicken is no longer pink throughout, stirring occasionally.

5. 5

   With slotted spoon, transfer chicken to bowl.

6. 6

   To drippings in skillet, add garlic, light parts of green onions, and remaining oil; cook 1 minute.

7. 7

   Stir in mushrooms; cook 5 minutes or until liquid evaporates.

8. 8

   Add cabbage, carrots, and water; cook 5 minutes or until vegetables are tender and cabbage wilts, stirring often.

9. 9

   In cup, stir teriyaki sauce and ginger until combined.

10. 10

    Drain linguine well and add with teriyaki mixture and chicken to vegetables in skillet; cook 2 minutes to blend flavors and heat through, gently tossing with tongs.

11. 11

    Sprinkle with reserved green onion tops to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.