� cup chicken broth	1 tbsp. cornstarch	3 tbsp. soy sauce
2 tbsp. white wine or water	1 tbsp. molasses	1 tbsp. oil
1 lb. chicken breast strips for stir-frying	12 oz. (4 to 5 stalks) bok choy, thinly sliced (6 cups)	1 cup carrots, julienne cut
1 med. zucchini, julienne strips	1 (8 oz.) pkg. (3 cups) sliced fresh mushrooms	� cup cut (1") green onions
4 cups chow mein noodles

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

Recipe fact:
"Chow mein" originally meant a type of noodle, but we have expanded the meaning to refer to a dish of vegetables and meat or poultry in sauce, served over crunchy fried noodles.

Ingredient info:
Bok choy is a leafy vegetable with crisp white stalks and shiny, dark green leaves. Both the leaves and the stems are edible. The stalks have a cabbage-like flavor, and the leaves add bright color and extra nutrients to stir-fries and rice dishes.

Kitchen tip:
to heat chow mein noodles, place them in a paper towel-lined microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes. Or, wrap them tightly in aluminum foil and bake them at 350� for 10 to 15 minutes.

Serving size: � recipe
Calories: 500
Calories from fat: 190
Dietary exchanges: 1� starch, � fruit, 3 vegetable, 3� very lean meat, 3� fat OR 2 carbohydrate, 3 vegetable, 3� very lean meat, 3� fat