½ c chicken broth
½ c brown sugar
¼ c honey
¼ c Dijon mustard
1 tsp ginger powder
3 Tbl soy sauce
8 oz lo mein noodles, cooked (I used thin spaghetti here)
1 c sugar snap peas, steamed (I used Green Giant Steamers)
1 Tbl minced garlic
In a small saucepan, mix broth, brown sugar, honey, mustard, ginger and soy sauce. Simmer over a medium heat until it turns to a glaze (about 4-5 minutes).
In a wok or large skillet, combine glaze, chicken, pasta, peas and garlic and cook over medium heat until warmed thoroughly.
