4 Serves
64 Mins
Prepare the chicken breast by slicing it into thin, bite-sized strips and chop the onion and garlic using a chefs knife on a cutting board.
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BurmeseVitamin E
2 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
31 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
371 mg / 4,700 mgSodium
1632 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
10 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Heat the vegetable oil in a wok over medium-high heat.
Add the sliced chicken breast to the wok and stir-fry until browned and cooked through.
Toss in the chopped onion and garlic, sautéing until fragrant and softened.
Add the chow mein noodles to the wok and season the mixture with salt and pepper, tossing everything together until well combined and heated through.
21
g67
g12
g
Mexican
Chinese