30-Minute Chicken Chow Mein

• Meat

  • 1 lb Chicken breast

• Produce

  • 3 Carrots, large
  • 8 oz Chinese broccoli
  • 1 Green onion
  • 1/2 Yellow onion, medium

• Condiments

  • 2 tbsp Msg free oyster sauce
  • 1 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 10-ounce (285g package Egg noodles, fresh

• Baking & Spices

  • 1 Red pepper, large
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tsp Sesame oil

Found on healthynibblesandbits.com

Description

Ingredients

• 1 10-ounce (285g) package of fresh egg noodles (dried egg noodles work too)
• 3 TBS olive oil
• 1 lb (450g) chicken breast, chopped
• 1/2 medium yellow onion, sliced
• 3 large carrots, peeled and sliced
• 1 large red pepper, seeded and sliced
• 8 oz (225g) Chinese broccoli (gai lan), roughly chopped
• 2 TBS MSG-free oyster sauce
• 1 TBS low-sodium soy sauce
• 1 tsp sesame oil
• 1 green onion, roughly chopped
• salt

Directions

• In a small pot, bring about a quart of water to boil. Once the water boils, drop in the noodles and cook for 7 to 8 minutes. Drain the water and rinse the noodles under cold water.
• Heat a saute pan with 1 1/2 tablespoons of olive oil. Saute the chicken breasts until they are fully cooked (about 6 to 8 minutes). Season with a tiny pinch of salt, and turn off the heat.
• In a large saute pan or wok, heat the remaining oil. Once the pan is hot, add the onions, and let it cook for about 2 minutes. Add the carrots, pepper, and Chinese broccoli, and cook the vegetables for about 5 minutes, until fully cooked. Add the cooked noodles and chicken, and stir everything together. I find it easiest to use two spatulas and mix everything like you are tossing a salad. Add the oyster sauce, soy sauce, sesame oil, and green onion, and mix again. Turn off the heat.
• Serve immediately.