- 1 cup precut matchstick-cut carrot

		- 1 cup snow peas, trimmed

		- 2 (6-ounce) packages chow mein noodles

		- 1 tablespoon dark sesame oil, divided

		- 1/2 pound skinless, boneless chicken breast

		- 3 tablespoons low-sodium soy sauce, divided

		- 3/4 cup fat-free, less-sodium chicken broth

		- 2 tablespoons oyster sauce

		- 1 teaspoon sugar

		- 1/4 teaspoon crushed red pepper

		- 1 cup presliced mushrooms

		- 2 teaspoons bottled fresh ground ginger

		- 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, oyster sauce,
			sugar, 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.