Chicken-Peanut Chow Mein

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: 35 mins
• Serves: 4

Ingredients

• 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

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.