Chicken Lo Mein

Prep / Total time : 40 minutes     Serves  4

This simple  spur-of-the-minute  supper is special enough to serve guests .

4            ounces  angel hair pasta
2            tablespoons  cornstarch
1/4         cup reduced-sodium soy sauce
2            tablespoons rice vinegar
2            tablespoons  hoisin sauce
1            tablespoon minced fresh gingerroot
2            garlic cloves , minced
1            pound  boneless chicken brests , cut into strips
2            tablespoons  canola  oil , divided
2            cups fresh broccoli florets
1            cup julienned carrots
1/4         cup salted  peanuts , finely chopped

1 .       Cook pasta  according to package directions . Meanwhile , in a small bowl  , combine  the cornstarch , soy sauce  , vinegar , hoisin sauce , ginger  and garlic  until smooth ; set aside .
2 .       In a large  skillet or wok , stir-fry chicken  in 1 tablespoon oil  for 5 to 8 minutes  or until no longer pink . Remove  with a slotted spoon . Drain pasta  ans set aside .
3.       Stir-fry broccoli  and carrots  in remaining oil  for 5 to 6 minutes  or until crisp-tender . Stir cornstarch  mixture  and add to the pan . Bring to a boil ; cook and stir  for 2 minutes  or until thickened. Stir in chicken  and pasta ; heat through . Sprinkle with peanuts .