Chicken Lo Mein

I love chinese food. I often crave it. Imagine my dissapointment when I got married and found out my husband gets sick whenever we eat it from a restaurant. Naturally rather than live without my ultimate comfort food I've been looking for good recipes that I can make to get my chinese fix and still have a husband in good health come the end of the day. Here is a recent find from allrecipes.com for Chicken Lo Mein with some modifications I made It was really good for homemade chinese and I'm definitly adding it to my recipe box. I also have some Sweet and Sour Chicken and Orange Chicken recipes we like if anyone wants them.

INGREDIENTS
1 tablespoon cornstarch
1 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
2 tablespoons chicken broth
1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
1 teaspoon reduced-sodium chicken bouillon granules
1/2 cup hot water
6 ounces uncooked linguine
2-3 cups frozen stirfry veggies
1.5 tablespoons olive oil

Directions: In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
In a large nonstick skillet or wok, heat veggies in 1 olive oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken mixture in remaining oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet. Drain linguine. Toss to coat. Cook 1-2 minutes longer or until heated through. Enjoy!