Low Fat Classic Chow Mein
Elevate your takeout favorites with this Low Fat Classic Chow Mein, a healthier twist on the popular dish that's bursting with fresh, vibrant flavors. Featuring whole wheat chow mein noodles, tender strips of boneless chicken breast, and an array of crisp colorful vegetables like julienned carrots and bell peppers, this recipe is as nourishing as it is delicious. The aromatic blend of garlic, fresh ginger, and sesame oil infuses every bite with irresistible depth, while the low-sodium soy sauce ties it all together with its savory charm. Perfectly balanced and ready in under 40 minutes, this guilt-free chow mein is ideal for busy weeknights or meal prep. Serve piping hot and savor the ultimate comfort food made lighter!
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Recipe Information
Ingredients
- 8 ounces Whole wheat chow mein noodles
- 1 pound Boneless skinless chicken breast
- 0.25 cup Low-sodium soy sauce
- 1 tablespoon Sesame oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 2 units Carrots, julienned
- 1 unit Red bell pepper, thinly sliced
- 1 unit Green bell pepper, thinly sliced
- 2 cups Bean sprouts
- 4 units Green onions, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Bring a large pot of water to a boil. Add the whole wheat chow mein noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
While the noodles are cooking, cut the chicken breast into thin strips.
In a large non-stick skillet or wok, heat the sesame oil over medium-high heat.
Add the minced garlic and ginger to the skillet, sautéing for about 30 seconds until fragrant.
Add the chicken strips to the skillet with a pinch of salt and cook, stirring frequently, until the chicken is browned and cooked through, about 5-6 minutes.
Transfer the cooked chicken to a plate and set aside.
In the same skillet, add the carrots, red bell pepper, and green bell pepper. Stir-fry the vegetables for about 3-4 minutes until they start to soften.
Add the cooked noodles back into the skillet with the vegetables, tossing to combine.
Return the cooked chicken to the skillet, and pour in the low-sodium soy sauce. Add the bean sprouts and green onions, tossing everything together to ensure even coating with the sauce.
Sprinkle with white pepper and adjust salt to taste. Continue to stir-fry for an additional 2-3 minutes until everything is heated through.
Remove from heat and serve immediately. Enjoy your low fat classic chow mein!
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 25.5 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2672 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
