Chicken Lo Mein faster than takeout

Quick, how fast can you make lo mein?

Some recipes say 15 minutes. Others stretch it out to 20. But The Kansas City Star’s Speedy Chicken Lo Mein is faster than it would take you to order it at a Chinese restaurant.

Our speed secret? Using frozen stir-fry blend and broccoli slaw available in the produce aisle.

Speedy Chicken Lo Mein

8 ounces whole-grain linguine 3 tablespoons balsamic

vinegar

1 tablespoon low-sodium soy

sauce

½ teaspoon honey 1 tablespoon canola or

vegetable oil

1 pound boneless, skinless chicken breasts, cut into ¾-inch cubes

Salt and ground black pepper,

to taste

1 cup sliced button

mushrooms

2 cloves garlic, minced 2 teaspoons grated fresh

ginger

Pinch crushed red pepper

flakes

2 cups frozen pepper stir-fry

blend

2 cups broccoli slaw

½ cup reduced-sodium chicken broth

Cook pasta according to package directions; drain and set aside.

In a small bowl, stir together balsamic vinegar, soy sauce and honey; set aside.

Heat oil in a large skillet over medium-high heat. Add chicken. Season with salt and pepper. Cook, stirring frequently, until chicken is lightly browned and fully cooked. Remove chicken to a plate and set aside.

Return skillet to heat. Add mushrooms. Cook, stirring, 4 minutes. Add garlic, ginger and hot pepper flakes and cook, stirring until any moisture the mushrooms released has evaporated.

Add pepper blend and broccoli slaw. Cook, stirring frequently, 3 to 4 minutes. Return chicken to skillet. Pour broth and vinegar mixture over all and stir to blend well. Cook, uncovered, stirring occasionally, until liquids boil. Cook 2 to 3 minutes or until liquids are reduced by about half and chicken is hot.

Stir in linguine and toss to combine.

Makes 4 servings. Nutrition information: Each serving contains approximately 432 calories, 41 g protein, 6 g fat, 57 g carbohydrate, 66 mg cholesterol, 321 mg sodium and 9 g fiber.

Carbohydrate choices: 4.