Chow Mein With Chicken and Vegetables |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce. Ingredients:
2 teaspoons soy sauce |
1 teaspoon cornstarch |
1/4 teaspoon sesame oil |
1/2 pound skinless, boneless chicken breast halves, cut into strips |
3/4 cup chicken broth |
2 tablespoons oyster sauce |
3/4 teaspoon white sugar |
1/2 pound chow mein noodles |
1 tablespoon vegetable oil |
1 teaspoon minced garlic |
2 heads bok choy, chopped |
1/2 zucchini, diced |
10 sugar snap peas |
1 carrot, cut into thin strips |
2 tablespoons chopped green onion |
Directions:
1. Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
2. Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
3. Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
4. Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
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