Gluten-Free Chicken Chow Mein MYFITNESSPAL.com
8 servings at 358 calories per serving.
1 456gm package Rice Stick Noodles(T&T)
2c chicken bone broth
2 boneless skinless chicken thighs
1tbsp soy sauce(rooster)
1 tsp chilli garlic sauce(LeeKumKee)
1/2tsp fresh grated ginger
1tsp sesame oil(PC)
1c celery (diced)
1c red/green peppers(diced)
12 baby carrots(diced)
1/2c snap peas(diced)
1c frozen peas
1 stalk green onion(sliced)
2tsp roasted sesame seeds(Marukai)
Get a large pot of water and bring it to a boil, this will be for cooking the noodles.
Now in a small pot pop in the next 10 ingredients and cook covered over medium heat for about 10 minutes or until the chicken thigh is fully cooked. Turn off the heat, remove the chicken breast and dice it up into a similar size as your vegetables and then return it to the pot.
By now the water for the noodles should be boiling so throw the noodles into the pot and cook according to package directions. Once cooked drain them and rinse well with fresh warm water and return the rinsed drained noodles to the pot.
At this point toss the snap peas and the frozen peas into the warm broth mixture and give it a stir. This allows the peas to slightly cook while staying bright green and crisp.
Pour the broth mixture on top of the prepared rice noodles and stir well to combine.
Garnish with thinly sliced green onions and sesame seeds.
This dish it fantastic warm, but dare I say it’s even better cold! So it’s the perfect make ahead recipe…have it fresh for dinner and then eat it cold as a quick and easy lunch. I eat a single serving for my meal but my husband eats a double quantity and then adjusts his carb intake accordingly for the rest of his meals.
*You are welcome to use whatever brands you’d like, I’ve just added brand names to ensure the calorie counts are the same. I’ve discovered the calories can vary wildly from brand to brand for the exact same items.