Rachel's Better Than Take Out Chicken Lo Mein

2 Cups Chicken broth
1 lb chicken breast
1/4 cup white cooking wine
1/2 cup soy sauce
5 teaspoons cornstarch
Vegetable oil
5-6 cloves of minced garlic
1 piece of crystallized ginger, minced
1 can water chestnuts
1 small zuchinni
1 small yellow squash
1 can bamboo shoots
1.5 pkg mushrooms
1 red or yellow pepper
1 shredded carrot
1 lb thin lo mein noodles

First, prep all of your vegetables. Shred the carrot with a grater (or buy it shredded). Slice the squashes, and cut the slices in half. Drain the bamboo shoots and water chestnuts. Cut the pepper into medium-sized slices. Toss together with the mushrooms in a bowl and set aside in the fridge.

Next, cut your chicken into strips. You want 1-2 inch strips. Its easiest to do this if the chicken is still partially frozen.

Next, boil your chicken broth in a sauce pan. (I used 2 cups of water with 2 bouillon cubes). Take 1/3 of the mixture and pour it into a pot. This pot needs to be big enough to eventually accomodate all the vegetables and all the noodles. Let the part still in the saucepan sit aside while the part in the pot continues to boil. Drop your chicken strips into the boiling broth. let the chicken cook, stirring occassionally, for about 8-10 minutes, until the chicken is no longer pink in the middle.

Start boiling your lo mein noodles in a seperate pot. make sure to stir them, as they stick together very easily.

Next, make your sauce. Combine the white wine, soy sauce, and cornstarch in a bowl on the side. Stir until they are smooth. Pour the smooth mixture into the saucepan with the cooling broth.

Pour a thin layer of vegetable oil into the pot you were cooking the chicken in. Add the minced ginger and garlic into the oil. Stir, let cook 30 seconds until the oil is infused with the flavor of the garlic and ginger. Add the bowl of vegetables to the saucepan. Stir until all the vegetables are coated with the oil. Cook at medium heat until the vegetables are cooked, but still slightly crisp.

Add the cooked pasta and chicken to the vegetables and stir together. Cook for three minutes.

Add the sauce mixture and cook through.

Serve and enjoy.

This makes a LARGE bowl of lo mein and would be a perfect accompaniment to Mama Beaver's homemade egg rolls.