Stir-Fried Chicken with Vegetables and Lo Mein Noodles

Ingredients

• 2 tablespoons bourbon 
• 1 cup broccoli florets 
• 0.5 cup carrots diagonally sliced
• 8 ounce crimini mushrooms quartered
• 0.8 cup fat-skimmed beef broth fat-free
• 0.5 cup spring onion sliced (1-inch)
• 10 ounce lo mein noodles uncooked
• 2 teaspoons soy sauce low-sodium
• 1 tablespoon oyster sauce 
• 0.5 teaspoon salt 
• 1 pound chicken breast cut into 1/2-inch-wide strips
• 2 teaspoons sugar 
• 8 ounce sugar snap peas frozen thawed
• 2 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Combine first 6 ingredients in a small bowl.
2. Combine 1/4 cup broth mixture and chicken in a bowl. Reserve the remaining broth mixture.
3. Prepare noodles according to package directions, omitting salt; drain noodles, and keep warm.
4. Heat 1 teaspoon vegetable oil in a large nonstick skillet until hot.
5. Add the chicken mixture, and stir-fry for 5 minutes or until done.
6. Remove the chicken from pan, and keep warm.
7. Heat 1 teaspoon vegetable oil in pan until hot.
8. 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.
9. Serve over noodles.