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Ingredientes
- 1 pkg. (3.5 ounce.) Japanese style quick cooking noodles and soup mix.
- 1 pound boneless chicken breasts, skinned and cut into 1/2 in strips.
- 1 pkg. (1 lb.) frzn broccoli, carrot, combination vegetables, thawed
- 1 can (jar) baby corn, liquid removed
- 1/2 c. prepared Chinese stir fry sauce
- 1 1/2 teaspoon chili oil, opt.
Direcciones
- In 1 qt glass measure. Combine noodles and 3 c. warm water. Cook. Covered on high 3 min. Drain, set aside.
- In large casserole, combine chicken with 2 Tbsp. salad oil. Cook. Covered, on high 3 min. (Till chicken is no longer pink). Add in vegetables, stir fry sauce, noodles and seasoning packet from noodles. Mix well. Cook, covered, on high 6 min. Stirring and rotating dish once. (Toss with chili oil, if used). Makes about 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 2 servings | |
| Calories 377 | |
| Calories from Fat 160 | 42% |
| Total Fat 17.74g | 22% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.22g | |
| Cholesterol 119mg | 40% |
| Sodium 330mg | 14% |
| Potassium 886mg | 25% |
| Total Carbs 11.17g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.72g | 2% |
| Protein 43.35g | 69% |
