Jim Romanoff, For The Associated Press

Chicken and shitake mushroom lo mein

Start to finish: 45 minutes

Servings: 8

For the sauce:

1⁄2 cup reduced-sodium chicken broth

2 teaspoons cornstarch

2 teaspoons dark soy sauce

1 teaspoon light brown sugar

1 teaspoon oyster sauce

For the stir-fry:

16 ounces whole-wheat spaghetti

1 egg white

2 teaspoons cornstarch

1 teaspoon dark soy sauce

4 teaspoons peanut oil, divided

1 pound boneless, skinless chicken breasts, cut crosswise into 1⁄4-inch slices

1 medium yellow onion, halved and cut into thin slices

8 ounces shiitake mushrooms, stems removed, sliced (about 2 cups)

2 medium carrots, peeled and cut into matchsticks (about 1 cup)

1 red bell pepper, cored and thinly sliced

6 scallions, cut into 3-inch pieces then sliced lengthwise

4 cloves garlic, minced

2 teaspoons grated fresh ginger

To make the sauce, in a small bowl whisk together the broth, cornstarch, dark soy sauce, brown sugar and oyster sauce. Set aside.

To prepare the stir-fry, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, in a medium bowl, whisk together the egg white, cornstarch, dark soy sauce and 1 teaspoon of the oil. Add the chicken and mix thoroughly.

In a large nonstick skillet or wok, heat 1 teaspoon of the oil over medium-high. Swirl the oil to coat the bottom of the pan. Add the onion and stir-fry, until softened, about 3 minutes.

Add the mushrooms, carrots, bell pepper and scallions. Stir-fry until the vegetables are softened, about 5 minutes. Transfer to a serving platter and set aside.

Return the skillet to medium-high and add another teaspoon of the oil. Swirl the oil to coat the bottom of the pan. Add the chicken in an even layer and cook for 3 minutes. Turn the chicken and cook, until no longer pink in the center, about the 3 minutes more.

Push the chicken to the sides of the pan and add the last teaspoon of oil to the center. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Stir the reserved sauce to recombine and add to the center of the pan; cook until the sauce begins to bubble and thicken, about 2 minutes.

Add the cooked spaghetti to the pan, along with the reserved vegetables. Toss to coat with sauce and continue cooking, until the lo mein is heat through, about 4 minutes more. Transfer to the serving platter.

Nutrition information per serving (values are rounded to the nearest whole number): 329 calories; 36 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 33 mg cholesterol; 54 g carbohydrate; 23 g protein; 7 g fiber; 185 mg sodium.