Chow Mein with Chicken and Vegetables

1. 1

   In a large bowl, whisk the soy sauce, corn starch, and sesame oil until smooth; add the chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.

2. 2

   In a small bowl, mix the chicken broth, oyster sauce, and sugar, then set aside.

3. 3

   Bring a large pot of water to a boil. Add the noodles and cook over medium heat until cooked through but still slightly firm, 4 to 5 minutes. Drain and rinse with cold water.

4. 4

   Heat the vegetable oil in a large skillet. Cook the garlic in the hot oil for 30 seconds; add the marinated chicken.

5. 5

   Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Transfer the chicken mixture to a plate.

6. 6

   Cook and stir the bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes.

7. 7

   Return the noodles and chicken mixture to the skillet. Pour the broth mixture into the noodle mixture; cook and stir until warmed through, about 2 minutes.

8. 8

   Serve garnished with green onions.

• Calories 355.12 kcal Moderate
• Protein 23.21 g Good Source
• Carbs 54.24 g Moderate
• Total Fat 6.25 g Moderate
• Saturated Fat 0.68 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 38.66 mg Moderate
• Sodium 811.07 mg High
• Fiber 1.91 g Low Source
• Sugar 4.43 g Moderate
• Added Sugar 1.79 g Low Source
• Calcium 24.17 mg Low Source
• Iron 1.63 mg Low Source
• Potassium 155.83 mg Low Source
• Vitamin A 49.56 mcg_rae Low Source
• Vitamin C 124.74 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame
• Corn 🌽
• Garlic 🧄
• Onions 🧅