Prep 20 mins
Cook 15 mins
Another recipe from Cooking Light, April 2006. Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.
- 1 cup precut matchstick-cut carrot
- 1 cup snow peas, trimmed
- 2 (6 ounce) packages chow mein noodles
- 1 tablespoon dark sesame oil, divided
- 1⁄2 lb boneless skinless chicken breast
- 3 tablespoons low sodium soy sauce, divided
- 3⁄4 cup reduced-sodium fat-free chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon crushed red pepper flakes
- 1 cup presliced mushroom
- 2 teaspoons bottled fresh ground ginger (such as Spice World)
- 1 cup sliced green onion
- 2 tablespoons dry roasted peanuts, coarsely chopped
- Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Cut chicken crosswise into thin strips.
- Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes.
- Remove chicken from pan; keep warm.
- Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well.
- Heat remaining 1 teaspoon oil over medium-high heat.
- Add mushrooms and ginger to pan; stir-fry for 3 minutes.
- Add broth mixture, and cook for 1 minute.
- Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine.
- Sprinkle with onions and peanuts.