Print
Email
Add a photoServings: 12
Ingredients
- 3 whole chicken breasts
- 3 sm. green peppers
- 1 pound sm. onions, peeled
- 1 can (10 3/4 ounce.) condensed chicken broth, undiluted
- 1/2 c. water
- 2 tbsp. cornstarch
- 2 tbsp. soy sauce
- 6 tbsp. vegetable oil
- 1 clove garlic, crushed
- 1 lg. can chow mein noodles
Directions
- NOTE: Less oil is needed if wok is used.
- Rinse chicken, skin and bone. Cut chicken into chunks; cut peppers in half; remove seeds and membranes; cut into strips. Cut onion into narrow wedges.
- Combine chicken broth, water, cornstarch and soy sauce in small bowl. Heat 2 Tbsp. oil in Dutch oven over high heat. Add in peppers, onions, and garlic. Cook 2 min, stirring quickly and constantly with slotted spoon. Remove vegetables to bowl.
- Heat 2 more Tbsp. oil in pan. Add in half the chicken. Cook 5 min or possibly till lightly browned, stirring constantly. Remove to vegetable bowl. Add in remaining chicken and vegetables to pan. Stir broth mix; add in to chicken in pan. Bring to a boil, stirring constantly. Spoon over canned noodles on platter. Serve with rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 184 | 55% |
| Total Fat 21.33g | 27% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.22g | |
| Cholesterol 23mg | 8% |
| Sodium 504mg | 21% |
| Potassium 202mg | 6% |
| Total Carbs 26.22g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.17g | 1% |
| Protein 11.17g | 18% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
