Ingredients
4
4 servings
- •2 (6 ounce) skinless, boneless chicken breast halves
- •1 tablespoon Chinese five-spice powder
- •2 tablespoons grapeseed oil
- •1 (10 ounce) package Chinese egg noodles
- •1 tablespoon sesame oil
- •0.25 cup thinly sliced red cabbage
- •1 carrot, shredded
- •0.5 red bell pepper, thinly sliced
- •0.5 medium poblano pepper, sliced
- •3 stalks green onions, white parts only, chopped
- •0.5 cup snow peas
- •4 mushrooms, sliced
- •3 cloves garlic, minced
- •1 tablespoon minced fresh ginger root
- •0.25 cup brown sugar
- •0.25 cup low-sodium soy sauce
- •1 tablespoon chile paste
- •0.5 tablespoon Sriracha sauce
- •1 tablespoon toasted sesame seeds
Instructions
- Season chicken with five-spice powder.
- Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
- Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
- Stir sauce into wok and cook for 3 minutes. Serve.
Nutritional Facts
Per 4 servings
- Calories: 580
- Carbohydrate: 76g
- Fat: 17g
- Fiber: 5g
- Protein: 31g
- Sugar: 18g
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