Chicken Lo Mein

Remove all fat from chicken breasts, and fillet them if they are very thick. Cut each breast into equally sized small cubes and place in a large bowl.

In a small, separate bowl, mix together the soy sauce, ginger, sugar and cornstarch until fully blended. Pour this over the chicken, stir well to combine and allow to marinate in the refrigerator for up to an hour.

When the chicken is marinated, remove it from the refrigerator and place to the side.

In a large stock pot, bring 2 quarts of well salted water to a boil. Break the spaghetti in half and place into the boiling water, stirring often to prevent it sticking together.

You can use a wok if you have one, or do like I did and use a large and deep non-stick frying pan. Set the temperature on the stove to high, and heat up 2 Tablespoons of peanut oil.

Dump in the chicken and immediately being stir frying it and moving it around constantly. It should get browned, but not overdone. Once done, remove it to a plate, cover and set it to the side to keep warm.

Once the pasta is cooked to al dente, immediately drain it and rinse well under cool water. Drain and place to the side.

Add the other 2 Tablespoons of peanut oil to the hot pan and pour in the shredded cabbage and the sliced green onion. Again, moving constantly, sauté until the cabbage softens and browns slightly. Once this is achieved, add the chicken and the drained spaghetti back to the pan and toss until heated through and evenly coated.

Immediately place in a serving platter and enjoy with some sweet and sour sauce or additional soy sauce.