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Chow Mein with Chicken and Vegetables
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Delicious stir-fry with chicken, bok choy, zucchini, carrots, snap peas, and chow mein noodles in tasty Chinese sauce.
Ingredients:
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 0.25 teaspoon sesame oil
  • 0.5 pound skinless, boneless chicken breast halves, cut into strips
  • 0.75 cup chicken broth
  • 2 tablespoons oyster sauce
  • 0.75 teaspoon white sugar
  • 0.5 pound chow mein noodles
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 heads bok choy, chopped
  • 0.5 zucchini, diced
  • 10 sugar snap peas
  • 1 carrot, cut into thin strips
  • 2 tablespoons chopped green onion
Instructions:
  • Combine soy sauce, corn starch, and sesame oil in a large bowl, whisk until smooth. Add chicken strips, toss to coat. Refrigerate covered for at least 20 minutes.
  • In a small bowl, mix together chicken broth, oyster sauce, and sugar, and set aside.
  • First, bring a generously sized pot of water to a rapid boil. Then, add the noodles and cook over medium heat until perfectly al dente, around 4 to 5 minutes. Finally, drain the noodles and give them a quick rinse with cold water.
  • Begin by heating vegetable oil in a large skillet. Sauté garlic in the hot oil for 30 seconds, then add the marinated chicken. Cook until browned and no longer pink in the center, about 5 to 6 minutes. Transfer the chicken mixture to a plate. Stir-fry bok choy, zucchini, snap peas, and carrot in the same skillet until softened, approximately 2 minutes. Add back the noodles and chicken. Pour in the broth mixture and cook until warmed through, about 2 minutes. Serve the dish garnished with green onions.

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