Chicken Chow Mein Noodles

Ingredients


Sauce and Marinade


2 tablespoons oyster sauce oyster sauce (leave out & add more soy sauce (if allergic) or coconut aminos for paleo)

3-4 tablespoons LOW sodium soy sauce (gluten free tamari or coconut aminos for paleo)

1-2 teaspoon honey (or sugar)

1 tablespoon corn starch (arrowroot starch for paleo)

2 teaspoons sesame oil

1 teaspoon rice wine or dry sherry (leave out if you don't have it in your pantry already)

1/8 teaspoon ground white pepper or red pepper chili flakes

Salt and black pepper to taste

1-2 teaspoons red pepper chili flakes or Sriracha (optional)

1 tablespoon water or more, as needed to thin out sauce

For the noodles


6-8 ounces (225 grams) refrigerated / fresh chow mein or egg noodles (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)

One boneless skinless chicken breast or thighs (about 1/3 lb.), cut into 1” chunks

2 tablespoons cooking oil

2 garlic cloves, minced

½ teaspoon minced fresh ginger

1 cup shredded Napa cabbage (mixed cabbage slaw, bok choy or snap peas would work as well)

1/3 cup shredded or julienned carrots

2 green onions (cut into 2-inch length)

1/3 cup mung bean sprouts, rinsed and drained (leave out if can't find)

Sesame seeds, for garnish

For meal prep


4 Lunch Containers

Instructions


  • during a medium bowl, whisk along all the ingredients for the sauce. make up one's mind 1/2 tablespoon and drizzle over chicken during a separate bowl. Meanwhile, prepare noodles per package directions and put aside.
  • Heat oil during a non-stick pan or cooking pan over medium high heat. Add chicken and stir-fry for 4-5 minutes or till gently brown. Add garlic and ginger and sauté for concerning one minute. Add cabbage and carrots and cook for 1-2 minutes or till stale however still slightly tender.
  • Add the noodles into the pan; provide the reserved sauce a fast stir then pour over noodles. Use pair of tongs to toss noodles to coat with sauce. Season with additional salt, pepper or Sriracha and add additional water to skinny out sauce, as needed.
  • Stir in bean sprouts and inexperienced onions, stirring for thirty seconds to mix then dish out and serve hot flat-topped with herbaceous plant seeds.
  • For meal school assignment - divide into even parts in containers and store in electric refrigerator for up to four days. heat up any leftovers in microwave or on stovetop.


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