Servings: 4 servings
Calories: 341kcal
Ingredients
- 450 g sliced chicken breast
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 teaspoons sesame oil, divided
- 60 ml chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- 2 cloves minced garlic
- 1 tablespoon fresh minced ginger
- 0.5 sliced onion
- 4 servings cooked noodles
- 2 tablespoons bean sprouts
- 2 Chinese cabbage leaves with the green part separated from the white part, both sliced
- 500 g cooked noodles
Procédé
- In a bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix well and set aside.
- In another bowl, combine the chicken broth, the remaining tablespoon of sesame oil, the soy sauce, the hoisin sauce and the cornstarch. Mix well and set aside.
- Heat some oil in a wok or large skillet over medium-high heat. Add the chicken and cook until no longer pink inside, 3–4 minutes. Remove the chicken from the pan and set aside.
- Add the garlic and ginger to the pan and cook until they start to brown.
- Add the onions, bean sprouts and cabbage. Stir-fry until the vegetables are tender, then add the green part of the cabbage.
- Return the cooked chicken to the pan, add the cooked noodles and the reserved sauce. Cook for 3 minutes, until everything is well coated with sauce.
Nutrition
Serving: 200g | Calories: 341kcal | Féculents: 48g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Graisses trans: 0.01g | Cholesterol: 58mg | Sodium: 2116mg | Potassium: 537mg | Fiber: 3g | Sugar: 4g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
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