Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves fresh garlic (minced)
- 8 oz thick egg noodles (cooked)
- 1 cup bell peppers (sliced)
- 1 cup carrots (thinly sliced)
- 3 green onions (chopped)
- 4 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1 tsp sesame oil
Instructions
- Prep your ingredients by chopping the chicken and slicing the vegetables.
- Heat oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden brown; remove from the pan.
- In the same skillet, sauté garlic, bell peppers, and carrots for about 3-4 minutes until softened.
- Add cooked egg noodles along with the soy sauce, oyster sauce, cornstarch mixture, and sesame oil. Toss everything together for 2-3 minutes until heated through.
- Return cooked chicken and green onions to the skillet; mix well and cook for an additional minute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (340g)
- Calories: 480
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg