“This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.” - by Allrecipes
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 526 cal
- 26%
- Fat
- 17.9 g
- 28%
- Carbs
- 61.7 g
- 20%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"I made this for dinner last night and it must have been very good because there was none left by the time I got around to eating! Everyone loved it. I added a little fresh, finely minced ginger with..." See more the garlic because we all love ginger. I used a 10 oz package of noodles as that is the size they came in. When making this don't over cook the noodles or you will end up with mush. 4 - 5 minutes is all they take. Have everything chopped and prepped as this comes together really fast and there is no time to stop and measure or chop."
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