Fast, easy, calorie friendly and delicious meal for any weeknight.
INGREDIENTS:
8 oz. Soba Noodles cooked according to package directions, drain and keep warm.
3/4 cup water
3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 tablespoon expeller-pressed canola oil, divided
1 pound boneless, skinless chicken breast, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips
DIRECTIONS:
Combine water, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1/2 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with noodles and serve.
| 4 Servings | ||
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Amount Per Serving
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| Calories | 286.2 | |
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| Total Fat | 4.4 g | |
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| Saturated Fat | 0.4 g | |
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| Polyunsaturated Fat | 1.3 g | |
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| Monounsaturated Fat | 2.2 g | |
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| Cholesterol | 10.3 mg | |
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| Sodium | 946.0 mg | |
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| Potassium | 474.2 mg | |
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| Total Carbohydrate | 51.0 g | |
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| Dietary Fiber | 2.6 g | |
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| Sugars | 1.3 g | |
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| Protein | 15.3 g | |
*Original recipe adapted fromhttp://www.wholefoodsmarket.com
