Chicken and Bacon Lo Mein

Chicken and Bacon Lo Mein

• 1/2 pound sliced bacon, diced
• 2 boneless skinless chicken breast cut into bite sized pieces
• 2 tablespoons canola oil, divided
• 1 cup broccoli florets, cut into pieces
• 1 cup cauliflower, cut into pieces
• 1 medium carrot, cut into thin 2-inch strips
• 1 small onion, cut into wedges
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1 cup sliced fresh mushrooms
• 1 tablespoon chicken bouillon granules
• 1 cup boiling water
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 3/4 cup cold water
• 1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry chicken in 1 tablespoon oil until no longer pink, about 2 minutes.

Remove chicken and pan juices.

In the skillet, saute broccoli, cauliflower, carrot, onion, garlic and ginger in remaining oil for 3 minutes. Add mushrooms and cook and stir 2 minutes longer.

Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices.

Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti. Serve immediately.