with Mixed Veggies
Move over, Chinese takeout — you've got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in fragrant soy sauce will satisfy your craving for chow mein. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken tenders • Bok choy • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Ginger • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Sesame oil.
Allergens
Utensils
Tags
Chicken Breast Tenders
310 g
Green Onion
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
2 unit(s)
Ginger
30 g
Vegetarian Oyster Sauce
0.25 cup
Soy Sauce
2 tbsp
Sweet Chili Sauce
2 tbsp
Chow Mein Noodles
200 g
Sesame Oil
1 tbsp
Cashews, chopped
56 g
Salt
0.125 tsp
Oil
0.5 tbsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat.
- While water comes to a boil, thinly slice 2 tbsp (4 tbsp) green onion tops.
- Cut remaining green onions into 1-inch pieces.
- Core, then cut pepper into 1/4-inch strips.
- Cut bok choy into 1-inch pieces.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger.
- In a large bowl, combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water.
- Add chow mein noodles to the boiling water. Cook uncovered for 1-2 min, until tender.
- Using a colander, drain, then rinse noodles under cold water, tossing to separate, until cool.
- Leave noodles in the colander to drain.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When the pan is hot, add half the sesame oil, then chicken.
- Cook for 4-5 min, stirring occasionally, until golden and cooked through.**
- Transfer chicken to the large bowl with sauce mixture, then toss to coat.
- Reheat the same pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook for 30 sec., stirring constantly, until fragrant.
- Add peppers and bok choy. Season with salt and pepper.
- Cook for 1-2 min, stirring often, until veggies soften slightly.
- Add chicken and sauce to the pan with veggies. Bring sauce to a simmer.
- Once simmering, cook for 1-2 min, stirring occasionally, until sauce thickens slightly.
- Add noodles. Season with pepper.
- Cook for 2-3 min, tossing constantly, until noodles are warmed through and coated.
- Divide noodles between bowls.
- Sprinkle with sliced green onion tops and cashews.
890
kcal
Calories
31
g
Fat
6
g
Saturated Fat
90
g
Carbohydrate
22
g
Sugar
6
g
Dietary Fiber
60
g
Protein
125
mg
Cholesterol
2610
mg
Sodium
0
g
Trans Fat
1300
mg
Potassium
200
mg
Calcium
8
mg
Iron
