Stir-Fried Chicken With Vegetables And Lo Mein Noodles

• 3/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons bourbon or water
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon salt
• 1 pound skinned, boned chicken breasts, cut into 1/2-inch-wide strips
• 10 ounce uncooked wide lo mein noodles or fettuccine
• 2 teaspoons vegetable oil, divided
• 1 cup small broccoli florets
• 1/2 cup diagonally sliced carrot
• 1/2 cup (1-inch) sliced green onions
• 1 (8-ounce) package cremini mushrooms, quartered
• 1 (8-ounce) package frozen sugar snap peas, thawed

1. Combine first 6 ingredients in a small bowl. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
2. Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
3. Heat 1 teaspoon vegetable oil in a large nonstick skillet until hot. Add the chicken mixture, and stir-fry for 5 minutes or until done. Remove the chicken from pan, and keep warm. Heat 1 teaspoon vegetable oil in pan until hot. Add the broccoli and remaining ingredients, and stir-fry for 5 minutes or until crisp-tender. Return the chicken and reserved broth mixture to pan; cover and cook over medium heat for 2 minutes or until thoroughly heated. Serve over noodles.

chicken broth, bourbon, oyster sauce, sugar, soy sauce, salt, chicken breasts, mein noodles, vegetable oil, broccoli florets, carrot, green onions, cremini mushrooms, peas

Taken from www.myrecipes.com/recipe/stir-fried-chicken-with-vegetables-lo-mein-noodles (may not work)