Chow Mein Noodles with Chicken and Vegetables Low sodium version
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 447.3
- Total Fat: 23.0 g
- Cholesterol: 43.3 mg
- Sodium: 576.9 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 2.9 g
- Protein: 24.5 g
View full nutritional breakdown of Chow Mein Noodles with Chicken and Vegetables Low sodium version calories by ingredient
Introduction
Lighter recipes, originally from Allrecipes.com using low sodium items. Lighter recipes, originally from Allrecipes.com using low sodium items.Number of Servings: 6
Ingredients
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2 tbsp Soy sauce (shoyu), low sodium
.3 tbsp Argo Cornstarch
.25 1tsp Sesame Oil
16 oz Tyson boneless, skinless chicken breast cut into strips
.75 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
2 tbsp Oyster Sauce
.75 tsp Granulated Sugar
12 oz Chow Mein Noodles
1 tbsp Crisco Pure Vegetable Oil
1 serving Garlic - minced (1 tsp) (by ELLERCADE)
6 cup Bok Choy, raw-shreaded
1 medium Carrots, raw peeled and chopped
1 medium Zucchini, baby diced
2 serving Sugar Snap Peas, Raw ` edible-podded, raw [Snowpeas, Sugar snap peas] 10 pea pods 34g
2 tablespoons chopped green onion
Directions
Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4-5 minutes. Drain and rinse with cold water.
Heat vegetable oil in a large skillet. Cook garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and not longer pink in the center, 5-6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve Garnished with green onions.
Serving Size: Makes 6 approx 1.5 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user EJMANN441.
Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4-5 minutes. Drain and rinse with cold water.
Heat vegetable oil in a large skillet. Cook garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and not longer pink in the center, 5-6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve Garnished with green onions.
Serving Size: Makes 6 approx 1.5 cups per serving
Number of Servings: 6
Recipe submitted by SparkPeople user EJMANN441.