Chicken Lo Mein

1 lb Chicken breasts; cut in 1" cubes
1 Head bok choy
1 pk Snow peas
1 tb Peanut oil
3 pk Ramen noodles
2 tb Cornstarch
2 c Chicken broth
1 tb Soy sauce
1/2 lb Mushrooms

Cut chicken into thin slices. Slice white part of bok choy into thin slices; cut green tops into 1" lengths. Keep separate. Heat 1/2 T. oil in wok.

Put noodles in large bowl. Sprinkle seasoning packets over and barely cover with boiling water. Let stand and stir occasionally.

Combine cornstarch and broth. Stir-fry white part of boy choy, pea pods and mushrooms till wilted. Remove and keep warm. Stir-fry chicken in 1/2 T. oil till browned. Add chestnuts (if used) and green bok choy; stir fry 15-20 seconds. Re-stir broth mixture and pour into pan; bring to boiling. Return vegetables to pan; add soy sauce. Drain noodles and add. Toss and serve.

Serves 4.

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