Name: Skinny Chicken Chow Mein
Yield: 5
Ingredients: 16 oz refrigerated yakisoba; 2 cups celery, sliced on the diagonally; 2 cups onion, diced; 5 cups cabbage, shredded; 8 oz Shredded Carrots; 5 oz Snow Peas, chopped; 1 ½ cups cooked chicken breast, diced; Cooking spray; 2 tsp vegetable oil; ⅓ cup plus 1 tablespoon reduced-sodium soy sauce (6 tablespoons); 2 tbsp brown sugar; 2 tbsp sesame oil; 2 tbsp garlic chili sauce; 2 tbsp water; 2 cloves garlic, mined; 2 tsp ginger (from a jar),; Fresh ground black pepper, to taste

Skinny Chicken Chow Mein

If you’ve been following for a while you’ll know that my family came for a visit a few months ago. When they were here I made a few things that made my sister think of me when she found a few websites, mainly skinnykitchen.com, where I found “Skinny Chow Mein”. From there, I developed the following recipe. When I first made it, we only had enough for Craig and my lunch the next day. We both said WOW, this was amazing, and even better the next day. So I made it again, and this time….even better.

Total Time 0 min

Difficulty

Directions

Cook the noodles for about 2-3 minutes just until soft. Do not over cook.

In the meantime, prep all vegetables and dice the chicken. Set aside.

In a small bowl, add all sauce ingredients and mix until well blended. Set aside.

Coat a large nonstick wok or pan with cooking spray. Heat 2 teaspoons of oil in pan.

Add celery and onions and sauté over medium-high heat for several minutes until onions become soft. Add cabbage, carrots and peas and chicken.

Sauté another few minutes until soft. Turn down to medium heat, add noodles and soy sauce mixture. Stir-fry for about 2 minutes or until noodles are heated through. Stir constantly to blend everything.

Store any leftovers in the fridge for a few days.

Skinny Chicken Chow Mein

Ingredients

Directions

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