Chicken-Peanut Chow Mein

Submitted by Krista Roes

"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."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 236.59 ml precut matchstick-cut carrot
• 236.59 ml snow peas, trimmed
• 2 (340.19 g) package chow mein noodles
• 14.79 ml dark sesame oil, divided
• 226.79 g boneless skinless chicken breast
• 44.37 ml low sodium soy sauce, divided
• 177.44 ml reduced-sodium fat-free chicken broth
• 29.58 ml oyster sauce
• 4.92 ml sugar
• 1.23 ml crushed red pepper flakes
• 236.59 ml presliced mushroom
• 9.85 ml bottled fresh ground ginger (such as Spice World)
• 236.59 ml sliced green onion
• 29.58 ml dry roasted peanuts, coarsely chopped

directions

1. Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
3. Cut chicken crosswise into thin strips.
4. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes.
5. Remove chicken from pan; keep warm.
6. Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well.
7. Heat remaining 1 teaspoon oil over medium-high heat.
8. Add mushrooms and ginger to pan; stir-fry for 3 minutes.
9. Add broth mixture, and cook for 1 minute.
10. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine.
11. Sprinkle with onions and peanuts.