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Chicken-Mushroom Lo Mein

12 ounces skinless, boneless chicken breast halves or thighs

2 tablespoons soy sauce

2 tablespoons dry sherry

2 teaspoons cornstarch

8 ounces dried linguine

1 tablespoon toasted sesame oil

8 ounces fresh mushrooms, sliced

1 medium red or green bell pepper, cut into 2-inch strips

4 green onions, cut into 2-inch pieces

6 ounces fresh snow peas,strings removed

1/2 cup water

1/2 teaspoon chicken base or bouillon granules

1. Rinse chicken; pat dry with paper towels. Cut chicken into thin, bite-size strips.
2. For marinade, in a small bowl stir together soy sauce, dry sherry and cornstarch. Add chicken; stir to coat. Cover and chill for 30 minutes.
3. Meanwhile, cook the pasta according to package directions, preferably al dente (firm to the bite). Drain well; keep warm.
4. Add cooking oil and sesame oil to a wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry mushrooms, bell pepper and in hot oil for 2 minutes. Add snow peas; stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok.
5. Drain chicken, reserving marinade. Stir-fry chicken for 2 to 3 minutes or until tender and no longer pink. Push chicken from center of wok. Combine water, chicken base or bouillon and marinade; add to center of wok. Cook and stir until thickened and bubbly. Add the pasta and cooked vegetables. Stir to coat. Cook and stir about 1 minute more or until heated through.

Makes 4 servings.