Chinese Noodle Stir-fry with Chicken
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 282.1
- Total Fat: 7.1 g
- Cholesterol: 54.6 mg
- Sodium: 992.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.0 g
- Protein: 26.0 g
View full nutritional breakdown of Chinese Noodle Stir-fry with Chicken calories by ingredient
Introduction
It's a very simple take on traditional stir-fry. Many of the ingredients could be substituted, if needed. It's a very simple take on traditional stir-fry. Many of the ingredients could be substituted, if needed.Number of Servings: 5
Ingredients
-
16 oz Chicken breast (chopped into cubes)
1 package of chinese noodles
1 package of mixed vegetables (I prefer corn, peas, carrots, string beans, and broccoli, and frozen peppers
2 tbsp. of butter
1 to 2 tsp. of chopped garlic
2 or more tbsp. of Japanese Mirin (dry sherry could be used)
3-4 tbsp. of Kikkoman lite soy sauce
1 tbsp. of Tamari Soy Sauce (you could just stick with regular soy sauce)
2 tbsp. Sweet rice cooking wine
1 tbsp. peanut oil (or sesame oil)
.5 tsp of ground ginger
.25 tsp. chili paste (add more for more kick)
1 tbsp sesame seeds
1 tsp black pepper
Directions
Serving size is 5-6 for moderately hungry people, and 4 for very hungry people.
Defrost the chicken and vegetables as needed (the microwave will be fine, or you could also steam the vegetables)
-Take a large frying pan or wok (something with tall enough sides so that the food won't fall out while cooking) and turn the burner on high heat.
-Put the 2 tbsp. of butter in the frying pan and let the butter melt (I also spray with cooking spray for added flavor)
-Add the garlic and and cook for one minute
-Add the chopped chicken and sauté until the chicken is cooked throughout. Lower the heat to medium high
-While the chicken is cooking, boil water in a small saucepan (for the noodles)
-Add 1 tbsp of peanut or sesame oil to the chicken
-Add the defrosted vegetables and mix into the chicken. Cook for about five minutes
-Once the water is boiling, add the noodles. Cook for about three minutes
-While the noodles are cooking, add the mirin, soy sauces, cooking wine, chili paste, ginger, pepper, and sesame seeds, mixing thoroughly
-Once the noodles are cooked, drain the water, and pour the noodles into the pan with the chicken. Turn off the heat and mix thoroughly with the chicken.
-Now eat :-)
T
Number of Servings: 5
Recipe submitted by SparkPeople user TMONEY2150.
Defrost the chicken and vegetables as needed (the microwave will be fine, or you could also steam the vegetables)
-Take a large frying pan or wok (something with tall enough sides so that the food won't fall out while cooking) and turn the burner on high heat.
-Put the 2 tbsp. of butter in the frying pan and let the butter melt (I also spray with cooking spray for added flavor)
-Add the garlic and and cook for one minute
-Add the chopped chicken and sauté until the chicken is cooked throughout. Lower the heat to medium high
-While the chicken is cooking, boil water in a small saucepan (for the noodles)
-Add 1 tbsp of peanut or sesame oil to the chicken
-Add the defrosted vegetables and mix into the chicken. Cook for about five minutes
-Once the water is boiling, add the noodles. Cook for about three minutes
-While the noodles are cooking, add the mirin, soy sauces, cooking wine, chili paste, ginger, pepper, and sesame seeds, mixing thoroughly
-Once the noodles are cooked, drain the water, and pour the noodles into the pan with the chicken. Turn off the heat and mix thoroughly with the chicken.
-Now eat :-)
T
Number of Servings: 5
Recipe submitted by SparkPeople user TMONEY2150.