Chicken-Vegetable Chow Mein

(5)
  2 reviews
  • 20 min prep time
  • 20 min total time
  • 13 ingredients
  • 4 servings

Ingredients

3/4
cup chicken broth
1
tablespoon cornstarch
3
tablespoons soy sauce
2
tablespoons white wine or water
1
tablespoon molasses
1
tablespoon oil
1
lb. chicken breast strips for stir-frying
12
oz. (4 to 5 large stalks) bok choy, thinly sliced (6 cups)
1
cup julienne-cut (2x1/4x1/4-inch) carrots
1
medium zucchini, cut into 2x1/4x1/4-inch julienne strips
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1/2
cup cut (1-inch) green onions
4
cups chow mein noodles

Directions

  1. 1 In small bowl, combine broth, cornstarch, soy sauce, wine and molasses; blend well. Set aside.
  2. 2 Heat oil in 12-inch skillet or wok over medium-high heat until hot. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Remove from skillet; cover to keep warm.
  3. 3 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.
  4. 4 Stir cornstarch mixture until smooth. Add to skillet; cook and stir until sauce is bubbly and thickened. Stir in onions and chicken; cook and stir until thoroughly heated. Serve over chow mein noodles. If desired, serve with additional soy sauce.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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