Chicken Chow Mein

I love a recipe that puts dinner on the table in 20 minutes. This recipe is from Cooking Light, if you are lacking a quick recipe, that is a good place to search. (I made a few subtle changes to adapt to the ingredients that were in my kitchen) If you have a Trader Joe's or a Fresh & Easy Market in your neighborhood you can buy pre cut veggies. If you are looking for chow mein noodles they are sometimes called chuka soba, you should find them in the Asian section of the store. If you can't find them sub in linguine.

1 cup precut matchstick-cut carrots

1 cup snow peas, trimmed

12 ounces chow mein noodles

1 tablespoon sesame oil, divided

1/2 pound skinless, boneless chicken breast

3 tablespoons low-sodium soy sauce, divided

3/4 cup chicken broth

2 tablespoons fish sauce

1 teaspoon splenda

1/4 teaspoon crushed red pepper

1 cup presliced mushrooms

2 teaspoons bottled fresh ground ginger (such as Spice World)

1 cup (1-inch) sliced green onions

2 tablespoons dry-roasted peanuts, coarsely chopped

Cook carrots, snow peas, and noodles in boiling water 3 minutes; drain.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cut chicken crosswise into thin strips. Add chicken and 1 tablespoon soy sauce to pan; stir-fry 3 minutes. Remove chicken from pan; keep warm.
Combine remaining 2 tablespoons soy sauce, broth, fish sauce, splenda, and pepper, stirring well. Heat remaining 1 teaspoon oil over medium-high heat. Add mushrooms and ginger to pan; stir-fry for 3 minutes. Add broth mixture, and cook for 1 minute. Add noodle mixture and chicken to pan; cook 1 minute, tossing to combine. Sprinkle with onions and peanuts.