Chicken Lo Mein

1/2 pound whole wheat spagetti pasta
3 Tbsp. hoisin sauce
1/4 cup chicken broth
2 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. finely ground fresh ginger
1 medium oinion, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli
1 cup sugar snap peas
1 to 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces

Cook noodles according to package directions. Drain water. Rinse noodles with cold water, drain them well, and then set them aside.

In a small bowl, mix the hosisn sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. (I actually double the sauce)

Heat 1 Tbsp of vegetable oil in a wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds Then add the onion and dtir-fry for 2 minutes. Add the carrots and stir-fry 2 more minutes. Finally, add the broccoli and peas. Stir-fry the vegatable for about 2 minutes more, then transfer them to a plate.

Heat the remaining Tbsp. of oil in the pan or wok. Add half the chicken and stir- fry it until it is no longer pink, about 3 to 4 minutes. Transfer to another plate. Then cook the remaining chicken, then return the first batch to the pan. Add the noodles, vegetables, and sauce. Turn the heat down to medium

Lightly toss the mixture until heated trough. I then Splash the mixture with teryaki sauce, I just eye ball it.