Ingredients
4
4 servings
- •2 tablespoons water
- •1 teaspoon rice wine vinegar
- •1 teaspoon soy sauce
- •1 teaspoon cornstarch
- •1 teaspoon sesame oil
- •0.25 teaspoon ground black pepper
- •1 skinless, boneless chicken breast half, thinly sliced
- •0.5 cup chicken broth
- •1 tablespoon soy sauce
- •2 teaspoons oyster sauce
- •1 teaspoon rice wine vinegar
- •1 teaspoon white sugar
- •0.25 cup canola oil, divided
- •1 pound chow mein noodles
- •1 stalk celery, thinly sliced on the diagonal
- •1 carrot, cut into matchstick-size pieces
- •0.25 cup bean sprouts
- •0.25 cup thinly sliced onion
- •1 green onion, thinly sliced
Instructions
- Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
- Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
- Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
- Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Nutritional Facts
Per 4 servings
- Calories: 517
- Carbohydrate: 60g
- Fat: 23g
- Fiber: 3g
- Protein: 20g
- Sugar: 6g
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