Stir-Fried Chicken with Vegetables and Lo Mein Noodles
- 3/4 cup fat-free (less-sodium chicken broth)
- 2 tablespoons bourbon or water
- 1 tablespoon oyster sauce
- 2 teaspoons sugar
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon salt
- 1 pound skinned (boned chicken breasts — cut into 1/2-inch-wide strips)
- 10 ounces uncooked wide lo mein noodles or fettuccine
- 2 teaspoons vegetable oil — divided
- 1 cup small broccoli florets
- 1/2 cup diagonally sliced carrot
- 1/2 cup sliced green onions — (1-inch)
- 8 ounces cremini mushrooms — quartered
- 8 ounces frozen sugar snap peas — thawed
- Combine first 6 ingredients in a small bowl. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
- Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
- Heat 1 teaspoon vegetable oil in a large nonstick skillet until hot. Add the chicken mixture, and stir-fry for 5 minutes or until done. Remove the chicken from pan, and keep warm. Heat 1 teaspoon vegetable oil in pan until hot. Add the broccoli and remaining ingredients, and stir-fry for 5 minutes or until crisp-tender. Return the chicken and reserved broth mixture to pan; cover and cook over medium heat for 2 minutes or until thoroughly heated. Serve over noodles.
