Créé avec l’IA
Classic Chicken Chow Mein with Cabbage and Bean Sprouts
30 min 477 kcal par portion Facile
Ingrédients
4 Portions
- dry chow mein noodles8 oz
- boneless skinless chicken breast, sliced1 lb
- vegetable oil2 tbsp
- shredded green cabbage3 cups
- julienned carrot1 cup
- sliced onion1 cup
- bean sprouts1 cup
- garlic, minced3 cloves
- fresh ginger, grated1 tbsp
- low sodium soy sauce3 tbsp
- oyster sauce1 tbsp
- sesame oil1 tsp
Instructions
- 1
Cook the chow mein noodles according to the package directions until just tender. Drain well, rinse briefly with cool water to stop the cooking, and set aside.
- 2
In a small bowl, mix the low sodium soy sauce, oyster sauce, and sesame oil. Set the sauce aside.
- 3
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat.
- 4
Add the sliced chicken breast and stir-fry for 4 to 6 minutes, until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- 5
Add the remaining 1 tbsp vegetable oil to the same wok. Add the minced garlic and grated ginger, then stir-fry for about 30 seconds until fragrant.
- 6
Add the sliced onion, shredded cabbage, and julienned carrot. Stir-fry for 3 to 5 minutes, until the vegetables are tender-crisp.
- 7
Return the cooked chicken to the wok. Add the cooked noodles and pour the prepared sauce over everything.
- 8
Toss well with tongs or two spatulas for 2 to 3 minutes, until the noodles are evenly coated and heated through.
