Chicken-Vegetable Chow Mein

• 34 cup chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons white wine
• 1 tablespoon molasses
• 1 tablespoon oil
• 1 lb chicken breast, cut into strips
• 12 ounces bok choy, thinly sliced
• 1 cup julienne-cut carrot
• 1 medium zucchini, cut into julienne strips
• 3 cups fresh mushrooms
• 12 cup green onion, cut into 1 inch pieces
• 4 cups chow mein noodles

1. In small bowl, combine broth, cornstarch, soy sauce, wine and molasses; blend well.
2. Set aside.
3. Heat oil in 12 inch skillet or wok over medium high heat until hot.
4. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink.
5. Remove from skillet; cover to keep warm.
6. 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.
7. Stir cornstarch mixture until smooth.
8. Add to skillet; cook and stir until sauce is bubbly and thickened.
9. Stir in onions and chicken; cook and stir until thoroughly heated.
10. Serve over chow mein noodles.

chicken broth, cornstarch, soy sauce, white wine, molasses, oil, chicken breast, choy, juliennecut carrot, zucchini, fresh mushrooms, green onion, noodles

Taken from www.food.com/recipe/chicken-vegetable-chow-mein-358527 (may not work)