Garlic Chicken Chow Mein with Kale

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Garlic Chicken Chow Mein with Kale

This Kale Garlic Chicken Chow Mein is made with tender noodles, fresh stir-fried vegetables, and chicken breast, all mixed with a delicious Chinese sauce. It's an easy meal to make that your whole family will love!

NOODLES

Have you ever met a noodle you didn't love? Whether they're mixed with red sauce, cream sauce, or Chinese style, it doesn't matter. I love noodles! Mixed in a delicious light garlic sauce, these Chinese noodles are one of my favorites.

EASY CHOW MEIN CHICKEN RECIPE

  • 1 pound boneless chicken breasts, cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 5 garlic cloves, minced
  • 1/2 cup reduced sodium chicken broth
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon of rice vinegar
  • 1-1 / 2 teaspoons cornstarch
  • 1/2 teaspoon Sriracha sauce
  • 4 ounces cooked lo mein noodles
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 cup sliced ​​celery
  • 1/2 cup of carrot grated
  • 1-1 / 2 cups bok choy, grated
  • 1-1 / 2 cups thinly sliced ​​kale
  • 3-4 green onions, thinly sliced
  • 2 teaspoons toasted sesame oil

HOW TO MAKE THE CHOW MEIN CHICKEN

  1. In a medium bowl, mix meat, garlic, and ginger and set aside
  2. In a small bowl, combine chicken stock, soy sauce, vinegar, arrowroot, and Sriracha and set aside.
  3. Cook the noodles in a saucepan of boiling salted water according to the package directions. Rinse and drain and set aside.
  4. Drizzle a tablespoon of peanut oil in a wok and heat over medium-high heat.
  5. Add the red pepper, celery, carrots, bok choy, kale, and green onions and cook for 3 to 4 minutes. Transfer to a plate and set aside.
  6. Add the sesame oil to the wok. Add the meat with the garlic and finer. Cook 2 to 3 minutes or until meat is no longer pink. Move the meat to the outer edges of the wok. Pour the sauce into the center of the wok and cook until the sauce begins to thicken and bubble.
  7. Add the noodles and vegetables to the wok and combine all the ingredients until they are well covered with the sauce. Cook for another 2 minutes until fully heated.

These healthy Chinese noodles are just as good the next day… cold… straight out of the refrigerator after the noodles have been soaked in the sauce overnight. Trust me on this!

DELICIOUS AND HEALTHY RECIPES

Ingredients

  • 1 pound boneless chicken breasts, cut into thin strips

  • 1 tablespoon grated fresh ginger

  • 5 garlic cloves, minced

  • 1/2 cup reduced sodium chicken broth

  • 2 tablespoons low sodium soy sauce

  • 1 tablespoon of rice vinegar

  • 1-1 / 2 teaspoons cornstarch

  • 1/2 teaspoon Sriracha sauce

  • 4 ounces cooked lo mein noodles

  • 1 red bell pepper, seeded and cut into thin strips

  • 1 cup sliced ​​celery

  • 1/2 cup of carrot grated

  • 1-1 / 2 cups bok choy, grated

  • 1-1 / 2 cups thinly sliced ​​kale

  • 3-4 green onions, thinly sliced

  • 2 teaspoons toasted sesame oil

Instructions

  1. In a medium bowl, mix meat, garlic, and ginger and set aside
  2. In a small bowl, combine chicken stock, soy sauce, vinegar, arrowroot, and Sriracha and set aside.
  3. Cook the noodles in a saucepan of boiling salted water according to the package directions. Rinse and drain and set aside.
  4. Drizzle a tablespoon of peanut oil in a wok and heat over medium-high heat.
  5. Add the red pepper, celery, carrots, bok choy, kale, and green onions and cook for 3 to 4 minutes. Transfer to a plate and set aside.
  6. Add the sesame oil to the wok. Add the meat with the garlic and finer. Cook 2 to 3 minutes or until meat is no longer pink. Move the meat to the outer edges of the wok. Pour the sauce into the center of the wok and cook until the sauce begins to thicken and bubble.
  7. Add the noodles and vegetables to the wok and combine all the ingredients until they are well covered with the sauce. Cook for another 2 minutes until fully heated.

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