In the fresh meat case
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Prep Time: 15 min
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Cook Time: 15 min
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Serves 4
- 330
Calories
- 42G
Protein
- 1410MG
Sodium
- 1.5G
Sat.fat
- 5G
Sugar
In the fresh meat case
Ingredients
2 PERDUE® FRESH CUTS® Fresh Boneless Skinless Chicken Breast Strips OR PERDUE® Fresh Boneless Skinless Chicken Breasts
2 tsp. sesame oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup chicken broth
3 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. cornstarch
2 tsp. granulated sugar
2 tbsp. peanut or vegetable oil
3 cloves garlic, minced
1 tbsp. ginger, grated
2 stalks celery, thinly sliced on the diagonal
4 cups thinly sliced Napa cabbage
2 cups shredded carrots
2 scallions, chopped, for garnish
Crispy chow mein noodles for garnish
Season
Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.
Season
Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.
Whisk
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.
Whisk
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.
Stir-Fry
Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Stir-Fry
Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Serve
Transfer to a platter and garnish with chopped scallions and crispy chow mein noodles.
Serve
Transfer to a platter and garnish with chopped scallions and crispy chow mein noodles.
Chicken Chow Mein
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