4 servings / 30-35 min
Prep 15 min / Cook 15-20 min
Here’s proof a fast-food favourite can get a nutritious makeover with fresh vegetables, milk and lean chicken breast.
- 15 mL (1 tbsp) vegetable oil
- 375 g (12 oz) boneless skinless chicken breasts (about 2), cut into thin strips
- 30 mL (2 tbsp) minced fresh gingerroot (or 5 mL/1 tsp ground ginger)
- 750 mL (3 cups) sodium-reduced chicken broth
- 30 mL (2 tbsp) sodium-reduced soy sauce
- 30 mL (2 tbsp) rice vinegar
- 5 mL (1 tsp) Asian red chili sauce
- 250 g (8 oz) small mushrooms, thinly sliced
- 3 stalks celery, thinly sliced
- 175 g (6 oz) wide rice noodles
- 30 mL (2 tbsp) cornstarch
- 375 mL (1 1/2 cup) 1% milk
- 250 mL (1 cup) bean sprouts
- 2 green onions, thinly sliced
- Heat a large pot over medium-high heat. Add vegetable oil; swirl to coat. Add half each of the chicken and ginger and sauté for 2 minutes or until chicken is no longer pink inside; transfer to a bowl (some ginger will stick to pot). Repeat with remaining chicken and ginger. Set aside.
- Add broth, soy sauce, vinegar and chili sauce to pot; increase heat to high and bring to boil, scraping up brown bits. Stir in mushrooms, celery and noodles. Whisk cornstarch into milk; stir into pot. Reduce heat to medium and cook, stirring, for 5 to 10 minutes or until bubbling and noodles are tender.
- Stir in chicken mixture. Using tongs, divide chicken and noodles among warmed serving bowls; ladle broth on top. Top with bean sprouts and green onions.
Nutritional info per serving (1 of 4)
- Calories: 429
- Protein: 33 g
- Total fat: 10 g
Saturated fat: 2 g
Cholesterol: 65 mg
- Carbohydrates: 53 g
Fibre: 2 g
Sugars: 7 g
Added Sugars: 0 g
- Sodium: 599 mg
- Potassium: 1,061 mg