Chow Mein

Karen Sokol

12 oz. thin spaghetti

1 lb. skinless, boneless chicken breasts

1/4 c. chopped onion

1 green pepper, cut into cubes

Broccoli crowns, cut into small pieces

Carrots, sliced diagonally

Sauce:

1 clove garlic

1 T. lemon juice

1/3 c. creamy or chunky peanut butter

1/4 c. water

1/4 c. ketchup

1/4 c. soy sauce
1/4 c. brown sugar

1 tsp. ground ginger

1/4 tsp. hot chili sauce

1 T. rice vinegar

1 T. cornstarch

Cook spaghetti according to directions on package. Drain, set aside. Cut vegetable, set aside.

Cut chicken into cubes. Brown slowly in a skillet with 2 to 3 T. Remove and keep warm while sauce is made.

Combine all ingredients for the sauce. Cook and stir over low heat until thickened. Stir in more water and soy sauce until desired thickness. Add chicken, spaghetti, and vegetables. Cook two or three minutes until thoroughly hot and well mixed.