Stir-Fried Chicken with Vegetables and Lo Mein Noodles

Stir-Fried Chicken with Vegetables and Lo Mein Noodles Recipe
Photo: Randy Mayor

Yield:

5 servings (serving size: 1 cup stir-fry and 1 cup noodles)

Recipe from

Nutritional Information

Calories 381
Caloriesfromfat 10 %
Fat 4.2 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1.7 g
Protein 31.8 g
Carbohydrate 53 g
Fiber 4.3 g
Cholesterol 53 mg
Iron 4.7 mg
Sodium 525 mg
Calcium 62 mg

Ingredients

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 ounce 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 (1-inch) sliced green onions
1 (8-ounce) package cremini mushrooms, quartered
1 (8-ounce) package frozen sugar snap peas, thawed

Preparation

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.

Note:

November 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note