Stir-Fried Chicken with Pak Choi
Nutrition per serving
| Calories | 263 kcal |
| Protein | 33.9 g |
| Carbs | 14.3 g |
| Fats | 8.2 g |
| Saturated Fat | 1.4 g |
| Monounsaturated Fat | 4.2 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 4.2 g |
| Fiber | 4.7 g |
| Sodium | 1,134 mg |
Ingredients
| Olive Oil | |
| Cornstarch (Corn flour) | |
| Ginger | |
| Garlic | |
| Soy Sauce (tamari) | |
| Carrot | |
| Mushrooms | |
| Chinese Cabbage (pak-choi, bok-choi) | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Chicken Breast | |
| Chicken Stock | |
| Shirataki Noodles |
Preparation
1. Slice chicken breast into bite-sized pieces.
2. Thinly slice the mushrooms.
3. Slice green onions into 1-inch long.
In a small bowl, combine chicken stock, soy sauce and cornstarch.
Cooking
1. Heat oil in a skillet and stir-fry pak choi, carrots and mushrooms. Cook until carrots are tender.
2. Add garlic and ginger and stir-fry for a few minutes.
3. Add chicken and sliced green onion.
4. Add pak choi and stir gently. Add soy sauce mixture.
5. Cook until mixture thickens.
6. Serve over a bed of Shirataki noodles.