Wednesday, Apr. 23, 2008

Chicken-Peanut Chow Mein

You may substitute spaghetti or linguine for the chow mein noodles in this recipe. Chop and measure ingredients while you wait for water to boil.

Ingredients

1 cup precut matchstick-cut carrot

1 cup snow peas, trimmed

2 (6-ounce) packages chow mein noodles

1 tablespoon dark sesame oil, divided

1/2 pound skinless, boneless chicken breast

3 tablespoons low-sodium soy sauce, divided

3/4 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce

1 teaspoon sugar

1/4 teaspoon crushed red pepper

1 cup presliced mushrooms

2 teaspoons bottled fresh ground ginger (such as Spice World)

1 cup (1-inch) sliced green onions

2 tablespoons dry-roasted peanuts, coarsely chopped

Preparation

Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.

Combine remaining 2 tablespoons soy sauce, broth, oyster sauce, sugar, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.

-- myrecipes.com