Better Than Take-Out Chicken Chow Mein

Who doesn't love chinese take out? It's fast, easy, delicious & fairly cheap.... BUT it's also high in fat & sodium, typically contains MSG and it leaves you hungry an hour later (which is kinda fun, cause leftovers are even better than the first round). Oh wait, I'm supposed to be encouraging you all to make my dish! Ha! This might do the trick..... Panda Express' chow mein SIDE DISH has 490 calories, 22 grams of fat, 1060mg of sodium!! Just imagine what an entire meal is... considering their chow mein is a SIDE!!

There is a good alternative!! I've come up with an amazingly tasty & healthy alternative to "take-out" chicken chow mein. Here it is...

CHICKEN CHOW MEIN
makes 4 servings (vegetables can be added or subtracted)
What you need:
1LB chicken breast, cubed
1C broccoli florets
1C sliced mushrooms
1/2C snap peas
1/2C diced celery

1/2C red bell pepper

1 small can bamboo shoots
1 small can waterchest nuts
1TBSP grated, fresh ginger
2 garlic cloves, minced
2 bundles buckwheat noodles or other asian noodle of choice (rice, vermicelli, soba, kelp, etc)
1/2 can chicken broth
2TBSP low-sodium soy sauce
2TBSP oyster sauce

How to:
Spray large skillet w/ non-stick spray. Add chicken, lightly cook (about 4 minutes). Boil noodles in a pot with water. Add all other ingredients to chicken (not noodles). Cover and simmer about 7 minutes (it will look saucy, but that's good! The liquid will steam the veggies). Remove lid & add optional seasonings: stir-fry seasoning, sea salt, pepper, garlic powder, chili flakes. Once chicken is fully cooked, add strained noodles to skillet. Let flavors blend.
Serve with sesame seeds on top and a dash of chili sauce (sriracha)