Chow Mein with Chicken and Vegetables recipe

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Ingredients

2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon sesame oil
½ pound skinless, boneless chicken breast halves, cut into strips
¾ cup chicken broth
2 tablespoons oyster sauce
¾ teaspoon white sugar
½ pound chow mein noodles
1 tablespoon vegetable oil
1 teaspoon minced garlic
2 heads bok choy, chopped
½ zucchini, diced
10 sugar snap peas
1 carrot, cut into thin strips
2 tablespoons chopped green onion

Nutrition Info

526.5 calories
carbohydrate: 61.7 g
cholesterol: 30.2 mg
fat: 17.9 g
fiber: 11.9 g
protein: 29.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 991.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

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