Skinny Chicken Chow Mein

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

Ingredients for Sauce:

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

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.

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Skinny Chicken Chow Mein