2 cups leftover cooked chicken, cut into strips or bite size pieces
1 T butter
1 T canola oil
1 small container fresh mushrooms, sliced
1 white onion, sliced
2 cups broccoli florets
2 cloves garlic, minced
1 T fresh ginger, grated
1 can low sodium chicken broth, 1/4 cup reserved
2 T corn starch
1 T brown gravy (found on Asian aisle)
1 T Hoison sauce
Low sodium soy sauce, to taste
black pepper, to taste
1/2 box Barilla linguine noodles, cooked al dente
Cook linguine noodles in salted boiling water for 8 minutes. Set aside.
In a large deep skillet, saute onions and mushrooms in butter and oil until tender, about 5 minutes. Add garlic and ginger, and cook for another minute. Add 3/4 of the chicken broth and broccoli. Cover with a lid and bring to a boil.
In the meantime, mix together the remaining chicken broth, corn starch, brown gravy, and Hoison sauce. When the vegetable mixture comes to a boil, remove the lid. Add the brown gravy chicken broth mixture and cook for 3 minutes. Add the chicken and cooked linguine to the skillet. Toss well using tongs. Cook for a couple more minutes until the noodles have finished cooking through (Chinese noodles are never served al dente) and have absorbed some of the brown gravy sauce.
Taste and season with black pepper and soy sauce. If you like it spicy, you can add some red chili paste, red pepper flakes, or Sriracha. I refrain from making it spicy or my kiddos wouldn't touch it. I squeeze some Sriracha on my bowl of lo mein since I prefer it spicy. Enjoy!