Stir-Fried Chicken with Vegetables and Lo Mein Noodles

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

1. Combine first 6 ingredients in a small bowl. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
2. Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
3. 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.