Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:4Yield:4 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsplus2teaspoonssesame oil, divided3tablespoonsreduced-sodium soy sauce¼teaspooncrushed red pepper12ouncesboneless, skinless chicken breast, cut into 1/4-inch slices8ounceslo mein noodles1teaspoonchile-garlic sauce3tablespoonsvegetable oil, divided5ouncesmushrooms, thinly sliced4clovesgarlic, minced2tablespoonschopped fresh ginger1bunchscallions, thinly sliced2cupssmall broccoli florets(about1large crown)1red bell pepper, sliced1cupsnow peas, halved4 ½cupsthinly sliced napa cabbage(1/2head)¾cupunsalted chicken broth1teaspooncornstarch
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsplus2teaspoonssesame oil, divided
3tablespoonsreduced-sodium soy sauce
¼teaspooncrushed red pepper
12ouncesboneless, skinless chicken breast, cut into 1/4-inch slices
8ounceslo mein noodles
1teaspoonchile-garlic sauce
3tablespoonsvegetable oil, divided
5ouncesmushrooms, thinly sliced
4clovesgarlic, minced
2tablespoonschopped fresh ginger
1bunchscallions, thinly sliced
2cupssmall broccoli florets(about1large crown)
1red bell pepper, sliced
1cupsnow peas, halved
4 ½cupsthinly sliced napa cabbage(1/2head)
¾cupunsalted chicken broth
1teaspooncornstarch
DirectionsCombine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.Originally appeared: Diabetic Living Magazine, Fall 2018
Directions
Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
Originally appeared: Diabetic Living Magazine, Fall 2018
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Nutrition Facts(per serving)414Calories23gFat27gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
