2 Serves
30 Mins
Prepare the sauce by mixing soy sauce, dark soy sauce, oyster sauce, and sugar in a small bowl. Slice the chicken breast into thin strips and chop the Chinese broccoli into bite-sized pieces.
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ThaiVitamin E
3 mg / 15 mgVitamin K
119 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
160 µg / 400 µgCalcium
184 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
729 mg / 1,250 mgPotassium
1145 mg / 4,700 mgSodium
2353 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
82 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
350 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the vegetable oil in a wok over high heat. Add the chicken and stir-fry until cooked through, then push to the side of the wok.
Crack the eggs into the empty side of the wok and scramble them until set. Add the wide rice noodles and the prepared sauce, tossing everything together until the noodles are evenly coated and slightly charred.
Add the Chinese broccoli and continue to stir-fry until the greens are tender-crisp. Season with salt and pepper to taste before serving immediately.
28
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Nepali
Thai