Ah, comfort food at its finest. Chicken, cabbage, carrots, and bean sprouts come together in this simple stir-fry, which can be on the table in under 30 minutes. Sesame oil and low-sodium soy sauce create a rich and flavorful combination that, when mixed with a generous portion of noodles, helps you feel cozy and satiated on a draining day.
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 teaspoon rice wine
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons canola oil
3 garlic cloves, minced
8 ounces boneless, skinless chicken thighs, thinly sliced
2 cups shredded green cabbage
1 carrot, julienned
4 scallions, cut into 2-inch pieces
10 ounces chow mein noodles, cooked according to package directions
1 cup mung bean sprouts
1 In a small bowl, mix the cornstarch, water, and soy sauce. Stir in the rice wine, sugar, and sesame oil, mixing well. Set aside.
2 In a large skillet or wok over medium-high heat, heat the canola oil.
3 Add the garlic, and cook until just fragrant, stirring constantly. Add the chicken, and cook for 1 minute, stirring, until the chicken is browned but not cooked through.
4 Add the cabbage, carrot, and scallions, and cook for 1 to 2 minutes, until the cabbage begins to wilt and the chicken is cooked through.
5 Add the noodles, and toss with the chicken and vegetables. Pour in the sauce, and stir to coat. Add the bean sprouts, and stir. Remove from the heat, and serve.
Serving tip: Test out your chopsticks skills with this recipe. It’s fun to do and will also slow down the dining ritual to the ceremony it deserves.
Per Serving Calories: 342; Total Fat: 18g; Saturated Fat: 3g; Cholesterol: 31mg; Carbohydrates: 34g; Fiber: 3g; Protein: 13g; Phosphorus: 169mg; Potassium: 308mg; Sodium: 289mg