Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, sliced thin
- 3 cups shredded cabbage
- 1 cup sliced bell peppers (red, yellow, green)
- 2 carrots, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 8 ounces chow mein noodles or lo mein noodles
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Cook the noodles according to package instructions, drain, and set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant, about 30 seconds.
- Add bell peppers, carrots, and cabbage, stir-frying for about 3-4 minutes until tender-crisp.
- Return cooked chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, and cooked noodles. Toss everything together for 2 minutes until well coated and heated through.
- Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- Use low-sodium soy sauce for a healthier option.
- You can substitute chicken with shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 430 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg