Low Fat Chinese Chicken and Noodle Stir-Fry

December 16, 2013

If you love Chinese food but not the calories that are typically part of this delicious cuisine, you'll love this lower in fat stir-fry recipe! It uses less oil but is still loaded with flavor! This 30-minute meal is the perfect healthy weeknight dinner.

Chinese-style Chicken and Noodle Sitr-Fry
Submitted to Foodista by Cari Snell

16 ounces (454 gram) package of chow mein noodles
1/4 cup chicken broth
1 teaspoon sugar
4 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1/2 cup water
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 tablespoons minced ginger
5 boneless, skinless chicken thighs, cut into bite sized pieces
1 onion, chopped
1 red pepper, sliced into thin strips
2 large carrots, cut into matchsticks
1 cup sugar snap peas, sliced lengthwise

Soak noodles in hot water until softened, about 5 minutes. Drain and set aside.

In a small bowl, combine chicken broth, sugar, oyster sauce, soy sauce and water. Set aside.

Heat oil in a wok over medium high heat. When hot, add garlic and ginger. Cook until fragrant , about 30 seconds, then add chicken and cook until done.

Add vegetables and cook until tender crisp, about 4 -5 minutes, then add chicken broth mixture.

Stir in drained noodles and cook until heated through, about 2 minutes. Enjoy!