1 pkg (8 oz.) wide lo mein noodles or rice noodles
1 lb chicken tenders
2 Tbsp canola oil, divided
3 cups broccoli florets
6 oz frozen sugar snap peas, thawed
1 red bell pepper, cut into 1" pieces
3 scallions, sliced
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Let's Make It
Make sauce; in small bowl, stir 1 Tbsp. cornstarch, chicken broth, teriyaki marinade, sesame oil, garlic and ginger until blended, set aside. Cook noodles as directed, drain. Cut chicken into 1/4-inch thick slices. Place with remaining 2 Tbsp. cornstarch in plastic bag. Seal bag, shake until evenly coated.
Heat 1 Tbsp. oil in large skillet over med-high heat. Add chicken, stir-fry for 4 min or until lightly browned. Remove to platter.
Heat remaining 1 Tbsp. oil in same pan, Stir-fry veggies 5 min or until crisp-tender. Stir sauce, add to skillet, cook 30 seconds or until thickened. Stir in chicken and noodles. Sprinkle with scallions.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.