Chicken Lo Mein

This is something that my family loves to eat!
Ingredients:
3 chicken breasts
4 T. canola oil
1 pound of spaghetti noodles
2 T. cornstarch
1/3 C. soy sauce
1/2 tsp. crushed garlic
1 tsp. rice vinegar
1/8 tsp. ground ginger
1/2 C. chicken broth
Desired amounts of the following:
julienne carrots
thinly sliced celery
shredded cabbage
cut green onion
sliced sweet onion

Directions:
Bring a pot of water to boil and add spaghetti noodles. Follow package directions for timing. Drain once noodles reach desired tenderness and set aside. Heat 2 T. oil in large skillet or wok over med/high heat. Cut chicken into bite size pieces, add to hot oil. Cook till meat turns white in color. Mix soy sauce with cornstarch and add to chicken. Coat chicken well then remove from pan. Set chicken aside and wipe your pan. Add remaining 2 T. canola oil and reheat wok over med/high heat. Add in this order each approximately 3 minutes apart, tossing constantly to prevent burning. Carrots, celery, sweet onions, cabbage, garlic, and then green onions. Add spaghetti noodles and chicken to wok, pouring chicken broth, ginger, and rice vinegar over noodles. Toss with veggies until well mixed. Taste and add more soy sauce to your liking. ENJOY!

TIPS:
To save prep time you can buy the bagged coleslaw mix. It has cabbage and carrots already shredded up and ready to use. This dish takes me around 45 minutes to make from start to finish. I do all my own shredding and chopping by hand though. Keep in mind that cabbage cooks down significantly when cooked. I leave the amount of the veggies open ended so you can add as much as you like. For example, we love lots of carrots, so I add around 2 cups to ours.