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Chicken Lo Mein

Sweet and spicy teriyaki chicken served with stir-fry vegetables and noodles.

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Serves 4

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1 pound boneless chicken
4 teaspoons sesame oil
4 carrots
1 cup chicken broth
1 cup water
1 dash red pepper flakes
1/4 cup teriyaki sauce
1 clove garlic
4 teaspoons fresh ginger
8 ounces spaghetti
8 ounces broccoli
4 ounces red bell pepper
4 ounces canned sliced water chestnuts

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  1. Cut chicken into cubes. Pour sesame oil into a large saucepan, add chicken and brown over medium heat.
  2. Slice carrot and add to meat. Continue cooking for two minutes. Remove from pan and set aside
  3. Turn off heat under burner and pour chicken broth, water, red pepper flakes and teriyaki into the same pan. Mince garlic and add to pan. Peel ginger and grate. Add to pan.
  4. Turn heat on to high and bring to a boil.
  5. Add spaghetti to boiling chicken broth mixture and cook for 8 minutes.
  6. While spaghetti cooks, Chop broccoli and red bell pepper and drain water chestnuts.
  7. At the end of the 8 minute cooking time, reduce heat to low and add broccoli, red bell pepper, water chestnuts, chicken and carrots.
  8. Cover and simmer for 4 minutes.
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