Ingredients
4
4 servings
- •1 pound skinless, boneless chicken breasts, cubed
- •1 medium egg
- •4 teaspoons cornstarch, divided
- •1 tablespoon sesame oil
- •1 (12 ounce) package Chinese egg noodles
- •2 tablespoons vegetable oil, divided
- •3 cups frozen stir-fry vegetables
- •2 tablespoons cold water
- •1 cup chicken broth
- •3 tablespoons soy sauce
- •3 tablespoons oyster sauce
Instructions
- Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
- Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
- Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
- Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
- Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.
Nutritional Facts
Per 4 servings
- Calories: 644
- Carbohydrate: 78g
- Fat: 19g
- Fiber: 7g
- Protein: 42g
- Sugar: 6g
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