Low Fat Chinese Chicken and Noodle Stir-Fry
By: Sheri Wetherell
Published: 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!