Want a Chinese dish where you don't have to do takeout?
Why not give this recipe a try? Full of protein and veggies.
The best part total time from start to finish is only 5 minutes!
This recipe serves 4.
What you'll need:
Chicken:
1 Tablespoon canola oil
1 pound chicken breasts, cut into thin strips
3 cloves garlic, minced
2 Tablespoons ginger, grated
2 Tablespoons low sodium soy sauce
Veggies:
1 (8 oz) mushrooms, thinly sliced
(baby bellas or shiitake)
1 small onion, finely chopped
1 1/2 cup Napa cabbage, finely shredded
1 cup matchstick carrots
Sauce:
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 cup low sodium soy sauce
1 teaspoon light brown sugar
12 oz pasta, cooked according to package directions.
Create:
In a large skillet, heat oil over high heat.
Add chicken, garlic, ginger, and soy sauce.
Cook for 4-5 minutes until chicken is browned.
Remove from pan, leave any liquid or oil in the pan.
Add mushrooms and onions to the pan and cook
for 3-4 minutes until the onions are soft and the mushrooms
start to brown.
Mix in the cabbage and carrots - cook for 3 minutes.
Meanwhile whisk together the ingredients for the sauce.
Pour over veggie mixture and bring to a boil for 1 minute.
Add chicken back to the pan. Mix until everything is well
coated and the sauce starts to thicken.
Toss with cooked pasta and garnish with
sliced green onions to serve.
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