Lowfat Chicken Chow Mein Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Boneless skinless chicken breast halves,
1 tbsp: Low sodium soy sauce,
1/8 tsp: Garlic powder,
1/8 tsp: Ginger, ground
1 dash: White pepper, ground
1 large: Carrot, julienned
1 1/2 cup: Cabbage, sliced
1/3 cup: Mushrooms, sliced
1/3 cup: Onion, chopped
1/2 tsp: Ginger, fresh or ground
2 tbsp: Low sodium soy sauce, divided
6 ounce: Chinese seimen noodles, cooked as directed
6 ounce: Swanson oriental broth,
2 tsp: Peanut oil,
Directions:
Recipe by: Misty Simon Marinate chicken in soy sauce,
garlic and ginger. Bake at 350 for 20 minutes. Chop
into small pieces; set aside. In wok or large skillet,
heat oil and stir fry carrots, cabbage, mushrooms and
onions. Add 1 tablespoon of soy sauce. Stir fry until
cabbage is limp. Cook pasta (vermicelli may be
substituted) according to package directions. Rinse in
cold water and drain. Add to vegetables with chopped
chicken. Toss and fry with 1 tablespoon of soy sauce
and the ginger. Add broth and cook until noodles and
chicken are heated through.
Each serving has 310 calories and 5 grams of fat.
Source from luhu.jp
garlic and ginger. Bake at 350 for 20 minutes. Chop
into small pieces; set aside. In wok or large skillet,
heat oil and stir fry carrots, cabbage, mushrooms and
onions. Add 1 tablespoon of soy sauce. Stir fry until
cabbage is limp. Cook pasta (vermicelli may be
substituted) according to package directions. Rinse in
cold water and drain. Add to vegetables with chopped
chicken. Toss and fry with 1 tablespoon of soy sauce
and the ginger. Add broth and cook until noodles and
chicken are heated through.
Each serving has 310 calories and 5 grams of fat.
Source from luhu.jp