DirectionsNote: Wash hands with soap and water.
1. In a shallow dish, combine 5 tablespoons soy sauce and 2 teaspoons lemon juice. Add chicken and marinate, covered, in the refrigerator until ready to use.
2. In a small bowl, combine broth, remaining soy sauce, remaining lemon juice, brown sugar, garlic, ginger and sesame oil, stirring well until sugar dissolves, stir in cornstarch and set aside.
3. Prepare pasta according to package directions, drain and set aside.
4. Heat oil in a wok over medium-high heat until very hot. Add chicken, discard marinade. Add onions and cook, stirring frequently, for 5 minutes. Add celery and water chestnuts and cook, stirring occasionally, for 5 to 7 minutes or until vegetables are crisp tender and chicken is cooked through. Pour in broth mixture and bring to a boil. Reduce heat, add cooked pasta and stir to coat evenly with sauce, season with salt and black pepper to taste. Let cook for 1 to 2 minutes more.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutritional Information Per Serving
Calories: 339 (Calories from Fat: 54)
Total Fat: 6g (Saturated Fat: 1g)
Total Carbohydrates: 40g (Dietary Fiber: 3g