Low Fat Stir-Fried Noodles with Chicken and Vegetables
Elevate your weeknight dinner with this flavorful and nourishing Low Fat Stir-Fried Noodles with Chicken and Vegetables recipe! Packed with tender slices of chicken breast, vibrant stir-fried vegetables like broccoli, carrots, and bell peppers, and tossed with whole wheat noodles, this dish strikes the perfect balance of taste and health. A savory blend of low-sodium soy sauce, oyster sauce, and hoisin sauce creates a deliciously light yet satisfying coating that ties all the ingredients together beautifully. Quick and easy to prepare in just 30 minutes, this low-fat, protein-rich meal is ideal for busy families or meal preppers seeking a wholesome option. Garnish with sesame seeds and green onions for an irresistible burst of flavor and texture. Perfect for those craving a guilt-free take on classic Asian-inspired stir-fry noodles!
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Recipe Information
Ingredients
- 300 grams boneless, skinless chicken breast
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 2 teaspoons cornstarch
- 2 tablespoons water
- 200 grams whole wheat noodles
- 1 teaspoon canola oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 150 grams broccoli florets
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Slice the chicken breast into thin strips and set aside.
In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, cornstarch, and water. Set this sauce mixture aside.
Cook the whole wheat noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat a large non-stick skillet or wok over medium-high heat and add 1 teaspoon of canola oil.
Add the minced garlic and ginger to the hot oil and sauté for 30 seconds, stirring constantly to prevent burning.
Add the chicken strips to the skillet and stir-fry for 4-5 minutes, until fully cooked and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the broccoli florets, julienned carrot, and red bell pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender yet crisp.
Return the cooked chicken to the skillet. Pour in the prepared sauce mixture and stir everything together until evenly coated.
Add the cooked noodles to the skillet and gently toss to combine with the chicken, vegetables, and sauce. Cook for an additional 1-2 minutes to heat through.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1850 mg | 80% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 14.0 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1572 mg | 33% | |
*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.
