Stir-Fried Chicken with Vegetables and Lo Mein Noodles
Calories782kcal
AuthorCooking Light , NOVEMBER 1999
Ingredients
3/4cupfat-freeless-sodium chicken broth
2tablespoonsbourbon or water
1tablespoonoyster sauce
2teaspoonssugar
2teaspoonslow-sodium soy sauce
1/2teaspoonsalt
1poundskinnedboned chicken breasts -- cut into 1/2-inch-wide strips
10ouncesuncooked wide lo mein noodles or fettuccine
2teaspoonsvegetable oil -- divided
1cupsmall broccoli florets
1/2cupdiagonally sliced carrot
1/2cupsliced green onions --1-inch
8ouncescremini mushrooms -- quartered
8ouncesfrozen sugar snap peas -- thawed
Instructions
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.