This stirfry combines chicken breast bok choy zucchini carrots snap peas and chow mein noodles in a flavorful Chineseinspired sauce
Prep Time
20 mins
Dificult
Medium
Servings
55 mins
Ingredients
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.
