Save some of this dinner for a delicious lunch to pack in a microwaveable container the next day. Then all your child has to do is warm it in the microwave at school. And she can even leave the green onions out!
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2003
- 1 pkg (14 oz/400 g) fresh chow mein noodles
- 1/4 cup oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 8 oz boneless skinless chicken breasts
- 8 oz boneless skinless chicken thighs
- 2 tablespoons vegetable oil
- 1 onion sliced
- 2 cloves garlic minced
- 2 teaspoons grated gingerroot
- 4 cups chopped broccoli
- 4 oz snow peas trimmed
- 1 sweet yellow pepper cut_in matchstick-size strips
- 1/2 cup chicken stock
- 1 cup bean sprouts
- 1 green onion sliced
In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander.
Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise; add to bowl, tossing to coat.
In large wok or skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.
Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp (25 mL) water; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onion.
Nutritional facts <b>Per serving:</b> about
- Sodium 1122 mg
- Protein 31 g
- Calories 524.0
- Total fat 14 g
- Cholesterol 105 mg
- Saturated fat 2 g
- Total carbohydrate 70 g
- Iron 34.0
- Folate 100.0
- Calcium 8.0
- Vitamin A 15.0
- Vitamin C 213.0