Low Sodium Mixed Meat Chow Mein
Savor the irresistible flavors of our Low Sodium Mixed Meat Chow Mein—a healthier take on a classic takeout favorite! This nutrient-packed recipe combines tender strips of boneless chicken breast and juicy beef sirloin with vibrant stir-fried vegetables like red bell peppers, carrots, snow peas, and cabbage. Tossed with whole wheat chow mein noodles and a light, zesty sauce made from low-sodium soy sauce and chicken broth, this dish delivers bold flavors without compromising on health. Quick to prepare in just 45 minutes, this wholesome, lower-sodium chow mein is perfect for busy weeknights and is sure to please the entire family. Treat your taste buds to a colorful, protein-packed dish that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 8 oz Whole wheat chow mein noodles
- 8 oz Boneless, skinless chicken breast
- 8 oz Beef sirloin steak
- 1 medium, sliced Red bell pepper
- 1 large, julienned Carrot
- 4 oz Snow peas
- 1 cup, shredded Green cabbage
- 3 stalks, chopped Green onions
- 1 tbsp, minced Ginger
- 2 cloves, minced Garlic
- 2 tbsp Low-sodium soy sauce
- 1 cup Low-sodium chicken broth
- 2 tsp Cornstarch
- 2 tbsp Olive oil
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
Instructions
Cook the whole wheat chow mein noodles according to the package instructions. Drain and set aside.
Thinly slice the chicken breast and beef sirloin steak into strips.
In a small bowl, combine the low-sodium soy sauce, low-sodium chicken broth, and cornstarch. Stir well to dissolve the cornstarch and set aside.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat.
Add the chicken slices to the wok, season with black pepper, and stir-fry for 3-4 minutes or until cooked through. Remove and set aside.
Add another tablespoon of olive oil to the wok and stir-fry the beef strips for 3-4 minutes until browned and cooked through. Remove and set aside.
In the same wok, add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, snow peas, and shredded cabbage. Stir-fry for about 5 minutes until the vegetables are just tender.
Return the cooked chicken and beef to the wok.
Pour the soy sauce mixture over the meat and vegetables, and stir well to combine. Cook for another 2 minutes, stirring until the sauce thickens and coats the meat and vegetables.
Add the cooked chow mein noodles, sesame oil, and green onions to the wok. Toss everything together gently to mix the ingredients evenly and heat through.
Serve hot.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 17.6 g | ||
| Protein | 156.3 g | 313% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2501 mg | 53% | |
*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.
