Chicken Lo Mein(Low-Fat) - cooking recipe

Ingredients

1 whole chicken breast
2 Tbsp. sesame oil
1/3 c. soy sauce
2 c. shredded lettuce
salt
1/2 lb. bean sprouts
1 Tbsp. cornstarch
1 bunch scallions
1 Tbsp. cornstarch
1 Tbsp. chopped pimiento
linguini or vermicelli
1 chicken bouillon cube

Preparation

Bone chicken breast, saving skin and bone.
Slice meat into thin slices/strips.
Simmer skin and bone in 1 1/4 cups water and bouillon cube for 15 minutes; strain into cup; add water if necessary to make 1 cup liquid.
Boil linguini or vermicelli. Heat sesame oil in wok or large skillet.
Saute chicken strips until golden in color.
Add chopped scallions and saute for 1 minute longer.
Add chicken broth.
Bring to a boil.
Mix cornstarch and soy sauce, and stir until thick and clear.
Fold in bean sprouts, 1 1/2 cups lettuce and cooked vermicelli.
Heat on low and stir until lettuce is wilted and the mixture is well combined.
Serve with remaining lettuce and chopped pimiento.