Chicken Lo Mein

Chicken Lo Mein 4 boneless skinless chicken breasts 1/2 red pepper, finely sliced 8 oz bean sprouts 1 tablespoon oil 4 cloves garlic, minced 1 tablespoon fresh grated ginger 4 scallions, chopped & divided 1 package fresh egg noodles (8-10 oz. Asian style) 1/2 cup Hoisin sauce Pea Shoots (optional) Sauce 1/2 cup chicken broth (we use low sodium) 4 tablespoons soy sauce 2 tablespoons Hoisin Sauce 2 tablespoons Oyster Sauce 2 teaspoons sesame oil 4 teaspoons corn starch Pound chicken breasts to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours). Chop scallions and set the green part aside. Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally. Cook noodles according to package directions (mine were "boil 1 minute"). Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute. Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.