Ingredients
Egg Roll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded
- 1.5 tsp Reduced-sodium soy sauce
- 1.5 tsp Rice wine vinegar
- 2 Egg roll wrappers
- 3 cups Canola oil or your preferred high-smoke point oil
- 4 TBSP Sweet chili sauce
Chow Mein
- 4 oz Chow mein noodles
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Oyster sauce
- 1/2 tsp Sesame oil
- 1/4 tsp Sugar
- 1/4 tsp Black pepper
- 2 TBSP Vegetable oil
- 8 oz Chicken breast boneless skinless thinly sliced
- 1/2 Onion thinly sliced
- 1/2 Bell pepper thinly sliced
- 1 Carrot julienned
- 1 cup Napa cabbage thinly sliced
- 2 cloves Garlic minced
- 2 Scallions sliced (for garnish)
- 2 Fortune cookies
Coconut Lime Water
- 24 oz Coconut water
- 2 wedges Lime
Instructions
- Make the Egg Rolls: Mix carrot, cabbage, soy sauce, and rice wine vinegar in a bowl. Season with salt and pepper.
- Lay out an egg roll wrapper in a diamond shape. Add filling across the middle. Moisten edges with water. Fold and roll tightly, sealing any tears with an extra wrapper if needed. Repeat for the remaining wrappers.
- Fry the Egg Rolls: Heat canola oil in a saucepan over medium heat to 325°F (163°C).
- Carefully fry egg rolls in batches until golden brown. Drain on paper towels.
- Prepare Chow Mein Noodles: Cook noodles in salted boiling water per package instructions. Drain and set aside.
- Make the Sauce: Mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper in a small bowl. Set aside.
- Stir-Fry the Chicken and Vegetables: Heat vegetable oil in a wok over high heat. Stir-fry chicken until browned and cooked through. Remove and set aside.
- In the same wok, heat the remaining oil. Stir-fry onion, bell pepper, carrot, cabbage, and garlic for 2-3 minutes until crisp-tender.
- Combine Chow Mein: Add cooked chicken back to the pan and pour the sauce mixture over the chicken and vegetables. Stir to coat.
- Add cooked chow mein noodles and toss well. Cook for 2-3 more minutes until heated through. Remove from heat. Garnish with scallions.
- Prepare Coconut Lime Water: Mix coconut water with lime wedges.
- Serve: Plate the chow mein alongside fried egg rolls and sauce. Serve with fortune cookies and coconut-lime water.
Nutrition
Calories: 587kcal | Carbohydrates: 92g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 2256mg | Potassium: 1789mg | Fiber: 11g | Sugar: 32g | Vitamin A: 8872IU | Vitamin C: 71mg | Calcium: 185mg | Iron: 5mg
Chicken Chow Mein
Ingredients
Egg Roll
- 2 TBSP Carrots peeled and shredded
- 1/2 cup Napa cabbage shredded
- 1.5 tsp Reduced-sodium soy sauce
- 1.5 tsp Rice wine vinegar
- 2 Egg roll wrappers
- 3 cups Canola oil or your preferred high-smoke point oil
- 4 TBSP Sweet chili sauce
Chow Mein
- 4 oz Chow mein noodles
- 2 TBSP Reduced-sodium soy sauce
- 1 TBSP Oyster sauce
- 1/2 tsp Sesame oil
- 1/4 tsp Sugar
- 1/4 tsp Black pepper
- 2 TBSP Vegetable oil
- 8 oz Chicken breast boneless skinless thinly sliced
- 1/2 Onion thinly sliced
- 1/2 Bell pepper thinly sliced
- 1 Carrot julienned
- 1 cup Napa cabbage thinly sliced
- 2 cloves Garlic minced
- 2 Scallions sliced (for garnish)
- 2 Fortune cookies
Coconut Lime Water
- 24 oz Coconut water
- 2 wedges Lime
Instructions
- Make the Egg Rolls: Mix carrot, cabbage, soy sauce, and rice wine vinegar in a bowl. Season with salt and pepper.
- Lay out an egg roll wrapper in a diamond shape. Add filling across the middle. Moisten edges with water. Fold and roll tightly, sealing any tears with an extra wrapper if needed. Repeat for the remaining wrappers.
- Fry the Egg Rolls: Heat canola oil in a saucepan over medium heat to 325°F (163°C).
- Carefully fry egg rolls in batches until golden brown. Drain on paper towels.
- Prepare Chow Mein Noodles: Cook noodles in salted boiling water per package instructions. Drain and set aside.
- Make the Sauce: Mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper in a small bowl. Set aside.
- Stir-Fry the Chicken and Vegetables: Heat vegetable oil in a wok over high heat. Stir-fry chicken until browned and cooked through. Remove and set aside.
- In the same wok, heat the remaining oil. Stir-fry onion, bell pepper, carrot, cabbage, and garlic for 2-3 minutes until crisp-tender.
- Combine Chow Mein: Add cooked chicken back to the pan and pour the sauce mixture over the chicken and vegetables. Stir to coat.
- Add cooked chow mein noodles and toss well. Cook for 2-3 more minutes until heated through. Remove from heat. Garnish with scallions.
- Prepare Coconut Lime Water: Mix coconut water with lime wedges.
- Serve: Plate the chow mein alongside fried egg rolls and sauce. Serve with fortune cookies and coconut-lime water.
Nutrition
Calories: 587kcalCarbohydrates: 92gProtein: 40gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 74mgSodium: 2256mgPotassium: 1789mgFiber: 11gSugar: 32gVitamin A: 8872IUVitamin C: 71mgCalcium: 185mgIron: 5mg
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