Chicken-Vegetable Chow Mein

Dinner ready in 20 minutes! Enjoy chow mein cooked with chicken and vegetables - a hearty meal. Perfect if you love Asian cuisine. MORE+ LESS-

By Pillsbury Kitchens

July 20, 2010

3/4

cup chicken broth

tablespoon cornstarch

tablespoons soy sauce

tablespoons white wine or water

tablespoon molasses

tablespoon oil

lb. chicken breast strips for stir-frying

oz. (4 to 5 large stalks) bok choy, thinly sliced (6 cups)

cup julienne-cut (2x1/4x1/4-inch) carrots

medium zucchini, cut into 2x1/4x1/4-inch julienne strips

(8-oz.) pkg. (3 cups) sliced fresh mushrooms

1/2

cup cut (1-inch) green onions

cups chow mein noodles

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1

In small bowl, combine broth, cornstarch, soy sauce, wine and molasses; blend well. Set aside.
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

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

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.