Chicken and Broccoli Noodles
Ingredients:
2 cups broccoli florets
8 ounces egg noodles
1 pound boneless, skinless chicken breasts, sliced thin
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon vegetable oil
Salt and pepper to taste
2 green onions, sliced (for garnish)
1. Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. Add the minced garlic and ginger to the skillet with the chicken, stirring for about 30 seconds until fragrant.
4. Pour in the soy sauce, oyster sauce, and sesame oil, stirring to combine.
5. Add the cooked noodles and broccoli to the skillet, tossing everything together until well coated and heated through, about 2-3 minutes.
6. Remove from heat and garnish with sliced green onions before serving.
Serves 4
Nutritional Information (per serving):
Calories: 450
Net Carbs: 45g
Protein: 30g
Fat: 15g
Tips & Variations:
- For added flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking.
- Substitute the egg noodles with whole wheat noodles or rice noodles for a different texture and taste.