A quick and satisfying stir-fry using pre-cooked chicken, tender noodles, and individually stir-fried vegetables — broccoli, carrot, baby corn, and scallions — all brought together in a glossy honey-soy sauce.
ABy Annebala
Servings
4
1 tbsp Fresh ginger
3 piece Scallions
1 piece Broccoli
2 piece Carrot
100 g Baby corn
0.25 cup Chicken stock
500 g Boneless skinless chicken breast
1 piece Egg white
2 tbsp Cornstarch
2 tbsp Shaoxing rice wine
300 g Fresh egg noodles
3 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Honey
1 tsp Sesame oil
3 tbsp Neutral oil
3 clove Garlic cloves
1 tbsp Cornstarch slurry (cornstarch mixed with water)
Calories
917 kcal
Protein
53g
Carbs
130g
Fat
20g
Fiber
16g
Sugar
28g
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