Description
This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.
Ingredients
- 2 teaspoons soy sauce
- 1 teaspoon cornstarch
- ¼ teaspoon sesame oil
- ½ pound skinless, boneless chicken breast halves, cut into strips
- ¾ cup chicken broth
- 2 tablespoons oyster sauce
- ¾ teaspoon white sugar
- ½ pound chow mein noodles
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 heads bok choy, chopped
- ½ zucchini, diced
- 10 sugar snap peas
- 1 carrot, cut into thin strips
- 2 tablespoons chopped green onion
Instructions
- Whisk soy sauce
- corn starch
- and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
- Combine chicken broth
- oyster sauce
- and sugar in a small bowl and set aside.
- Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite
- 4 to 5 minutes. Drain and rinse with cold water.
- Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center
- 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy
- zucchini
- snap peas
- and carrot in the hot skillet until softened
- about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through
- about 2 minutes. Serve garnished with green onions.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 55 mins
Servings: 4