Makes 4 Servings
Recipe inspired by Blog Chef
1 pound chicken
5 tbsp soy sauce
5 teaspoons cornstarch
1 tsp fresh ginger
1 tbsp fresh garlic
4 tsp sesame oil, divided
1 cups carrots, shredded
1 cup cabbage, sliced thin
8 ounce fat-free chicken broth
3 green onions (sliced)
1 package (10 oz.) Somen noodles (Japanese noodles; cooked and drained)
In a large bowl combine chicken, soy sauce, cornstarch, ginger, and garlic. Mix well and set aside for 10 minutes. Heat 1 teaspoon of sesame oil in a skillet over high heat. Remove chicken with a slotted spoon reserving marinade. Add to the skillet and stir fry until chicken is no longer pink (7-8 minutes). Remove from the skillet and set aside. Add another teaspoon of sesame oil to the skillet and add carrots. Stir try for 1 minute. Remove from the skillet. Add remaining 2 teaspoons of sesame oil and add cabbage and cook for 1 minute. Add chicken broth and the reserve marinade to the wok. Add the cooked chicken and vegetables. Cook until the sauce has thickened (about 1 minute). Mix the chicken and sauce mixture with the cooked linguini and mix in green onions.
Nutritional Information: 467 calories, 63 carbs, 6 fat grams and 37 protein grams.
Review: First, Somen noodles are kind of awesome. Even without any sauce, they have a lot of flavor straight out of the pot plain. I found them at Publix and couldn’t wait to use them. Now, I didn’t have to use 10 oz. (i.e. 5 servings) – but I figured I’d try them all. You can easily take this dish down in calories & carbs by using 4 servings instead. On to the dish – it was a lot of food and very filling. The veggies added a lot of crunch and flavor, and the sauce made up of spices and cornstarch had a great taste and went well with the somen noodles. Great dish, Austin was a fan, we’ll be having it again!
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