Chicken & Enoki, A Noodleless Noodle Dish
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 209.7
- Total Fat: 6.0 g
- Cholesterol: 65.8 mg
- Sodium: 1,053.0 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.8 g
- Protein: 29.5 g
View full nutritional breakdown of Chicken & Enoki, A Noodleless Noodle Dish calories by ingredient
Introduction
The canned enoki mushrooms used in this recipe looks like noodles, so it feels like you're eating a noodle dish, but with MUCH fewer calories though still a very savory dish. And the cooked cilantro makes this dish smell great too! Canned enoki mushrooms are found in most Asian grocery stores, along with the canned water chestnuts and baby corn. The canned enoki mushrooms used in this recipe looks like noodles, so it feels like you're eating a noodle dish, but with MUCH fewer calories though still a very savory dish. And the cooked cilantro makes this dish smell great too! Canned enoki mushrooms are found in most Asian grocery stores, along with the canned water chestnuts and baby corn.Number of Servings: 6
Ingredients
-
water to boil chicken
1.5 lbs chicken breast, boneless & skinless (2 breasts)
1 Tbs olive oil
cooking spray
4 cloves garlic, minced
5 Tbs water
2 cans enoki mushrooms, 7 oz each, drained
1 can sliced water chestnuts, 8 oz, drained
1 can young/baby corn, 15 oz, drained
3 Tbs soy sauce
1 tsp sugar
1 Tbs sesame oil
1 cup cilantro leaves, roughly chopped
2 stalks green onions, chopped
fresh ground black pepper to taste
Directions
1) Fill a medium pot with enough water to completely emerse chicken breasts; bring water to a boil. After water boils, add the chicken breasts and boil until chicken is done and tender, about 25 minutes.
2) Drain chicken and shred into large pieces. If too hot to handle, then use two forks to shred. Set aside.
3) Place wok over medium-high heat. Spray the sides of inside the wok with cooking spray to prevent sticking and add the olive oil.
4) After olive oil is heated, add the garlic and saute until soft. Then add the shredded chicken and the 5 Tbs of water. Stir fry a few times to mix, about 2 minutes.
5) Add the mushrooms, water chestnuts & baby corn and continue to stir fry about 1 minute.
6) Add the soy sauce, sugar and sesame oil and continue to stir fry about 1 minute.
7) Saving about 2 Tbs of the cilantro for garnishing, add the rest of the cilantro to the wok and continue stir frying until all is well mixed, about 2 minutes.
8) Remove wok from heat, add the green onions and pepper.
Garnish with the remaining cilantro leaves. This dish can substitute a noodle dish, or can enjoy it with some rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIBA77.
2) Drain chicken and shred into large pieces. If too hot to handle, then use two forks to shred. Set aside.
3) Place wok over medium-high heat. Spray the sides of inside the wok with cooking spray to prevent sticking and add the olive oil.
4) After olive oil is heated, add the garlic and saute until soft. Then add the shredded chicken and the 5 Tbs of water. Stir fry a few times to mix, about 2 minutes.
5) Add the mushrooms, water chestnuts & baby corn and continue to stir fry about 1 minute.
6) Add the soy sauce, sugar and sesame oil and continue to stir fry about 1 minute.
7) Saving about 2 Tbs of the cilantro for garnishing, add the rest of the cilantro to the wok and continue stir frying until all is well mixed, about 2 minutes.
8) Remove wok from heat, add the green onions and pepper.
Garnish with the remaining cilantro leaves. This dish can substitute a noodle dish, or can enjoy it with some rice. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIBA77.
