Chicken and Vegetable Lo Mein

• 8 ounce - spaghetti
• 1 inch - fresh ginger
• 2 cloves - garlic
• ⅓ Cup - low-sodium chicken broth
• 3 Tablespoon - reduced-sodium soy sauce
• 2 Tablespoon - hoisin sauce
• 1 Tablespoon - toasted sesame oil
• 2 teaspoon - cornstarch
• 1 pound - boneless skinless chicken breasts
• 2 cup - broccoli florets
• 2 Cup - sugar snap pea
• 1 Cup - red bell pepper
• ½ Cup - shredded carrots
• 1 Tbsp - vegetable oil
• 1 teaspoon - toasted sesame oil
• 2 Tbsps - water
• ⅛  - soy sauce
• ⅛  - toasted sesame oil

Instructions

1. Cook spaghetti in a 5- to 6-quart pot or Dutch oven according to package directions until barely tender (al dente”), about 10 minutes. Drain and set aside in a colander.
2. While spaghetti cooks, prepare all the ingredients and the sauce. Using the edge of a spoon, scrape peel from the ginger. Then mince ginger and garlic and set aside.
3. In a glass measuring cup, stir together chicken broth, reduced-sodium soy sauce, hoisin sauce, sesame oil for sauce, and cornstarch until cornstarch dissolves. Set sauce mixture aside.
4. Slice chicken breasts crosswise into pieces about ¼ inch thick and 2 to 3 inches long. Set chicken aside. If vegetables aren’t already prepared, cut broccoli into florets and remove stems from the snap peas. Slice bell pepper and shred carrot. Set vegetables aside.
5. In the same pot you used for the spaghetti (or in a 12-inch frying pan) over medium-high heat, warm the vegetable oil and sesame oil for chicken until shimmering. Using tongs, add chicken and spread it out into an even layer. Cook until underside is lightly brown, about 3 minutes. Turn chicken over and cook until it’s no longer pink but is still juicy, about 2 minutes. Transfer chicken from pot to a plate, reserving the drippings in the pot.
6. Add ginger and garlic and to the pot and cook, stirring often, until fragrant, about 30 seconds. Add vegetables and water and stir to loosen any browned bits. Cover pot with a lid and let vegetables steam until colors are bright and broccoli is barely tender when pierced with a fork, about 3 minutes.
7. Return chicken to the pot. Stir sauce mixture and pour it into the pot. Reduce heat and simmer until sauce thickens, about 1 minute. Remove from heat. Add spaghetti and toss gently to coat. Transfer lo mein to serving bowls or plates and serve immediately, adding more soy sauce and toasted sesame oil if you like.