Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups chicken broth
- 2 cups water
- 2 tablespoons fresh ginger, grated
- 4 garlic cloves, minced
- 1 medium onion, sliced
- 2 large carrots, julienned
- 1 bell pepper, sliced (any color)
- 2 cups bok choy or spinach
- 1 package (8 ounces) egg noodles or rice noodles
- 3 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat until shimmering.
- Add sliced chicken breast; season with salt and pepper. Sauté until cooked through (5-7 minutes).
- Stir in sliced onion, minced garlic, and grated ginger; cook until fragrant (2-3 minutes).
- Pour in chicken broth and water; bring to a rolling boil.
- Add julienned carrots and sliced bell pepper; cook for about 5 minutes.
- Stir in egg noodles or rice noodles; cook according to package instructions (5-7 minutes).
- Add bok choy or spinach 2 minutes before noodles are done; stir until wilted.
- Taste and adjust seasoning before serving hot, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 740mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg