Chicken Lo Mein

This recipe comes from ksl.com.

Chicken Lo Mein

Ingredients:
•1/2 pound skinless boneless chicken breast halves
•1/2 pound snap pea pods -- strings removed (2 cups)
•6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
•1/2 (9 ounce) package refrigerated linguine (we used thin spaghetti noodles)
•2 teaspoons cornstarch
•1 teaspoon sugar
•2 teaspoons water
•1/3 cup fat-free reduced-sodium chicken broth
•1 tablespoon soy sauce
•4 cloves garlic -- finely chopped
•2 teaspoons finely chopped gingerroot (forgot to pick this up and it was still good)
•Toasted sesame seed -- if desired

1. Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
2. Heat 2 quarts water to boiling in 3-quart saucepan.
3. Add pea pods, carrots and linguine; heat to boiling.
4. Boil 2 to 3 minutes or until linguine is just tender; drain. 5. Mix cornstarch, sugar and water.
6. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture.
7. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble.
8. Add chicken; stir-fry about 2 minutes or until chicken is white.
9. Stir broth mixture; stir into chicken mixture.
10. Stir in pea pods, carrots and linguine.
11. Cook 2 minutes, stirring occasionally.
12. Sprinkle with toasted sesame seed.