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“A great version of an asian classic. I like the mixture of vegetables in this dish, then served on to of the crunchy noodles....yummy.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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