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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

Nutrition Info

526.5 calories carbohydrate: 61.7 g cholesterol: 30.2 mg fat: 17.9 g fiber: 11.9 g protein: 29.4 g saturatedFat: 3.6 g servingSize: - sodium: 991.7 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

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.

4 servings

This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.