Chicken-Vegetable Chow Mein |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A great version of an asian classic. I like the mixture of vegetables in this dish, then served on to of the crunchy noodles....yummy. Ingredients:
3/4 cup chicken broth |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
2 tablespoons white wine |
1 tablespoon molasses |
1 tablespoon oil |
1 lb chicken breast, cut into strips |
12 ounces bok choy, thinly sliced |
1 cup julienne-cut carrot |
1 medium zucchini, cut into julienne strips |
3 cups fresh mushrooms |
1/2 cup green onion, cut into 1 inch pieces |
4 cups chow mein noodles |
Directions:
1. In small bowl, combine broth, cornstarch, soy sauce, wine and molasses; blend well.
2. Set aside.
3. Heat oil in 12 inch skillet or wok over medium high heat until hot.
4. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink.
5. Remove from skillet; cover to keep warm.
6. Add bok choy, carrots, zucchini and mushrooms to same skillet; cover and cook 4 to 6 minutes or until carrots are crisp-tender, stirring occasionally.
7. Stir cornstarch mixture until smooth.
8. Add to skillet; cook and stir until sauce is bubbly and thickened.
9. Stir in onions and chicken; cook and stir until thoroughly heated.
10. Serve over chow mein noodles.
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