Ingredients
Eggroll
- 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-smoking point oil
- 4 TBSP Duck 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 ounces Chicken breast boneless skinless thinly sliced
- 1/2 Onion thinly sliced
- 1/2 Red bell pepper thinly sliced
- 1 Carrots 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 wedge Lime
Instructions
- Prep the ingredients per the instructions above.
- Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.
- Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
- In a pot of salted boiling water, cook the noodles according to the directions on the package. Drain well.
- Cook the chow mein noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.
- Heat half of the vegetable oil in a wok or large skillet over high heat. Add the chicken slices and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining vegetable oil. Add the onion, bell pepper, carrot, cabbage, and minced garlic. Stir-fry for about 2-3 minutes until the vegetables are crisp-tender.
- Add the cooked chicken back to the pan with the vegetables and stir to combine.
- Pour the sauce mixture over the chicken and vegetables. Stir-fry for another minute to coat everything evenly.
- Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Add the cooked chow mein noodles to the pan and toss well to combine with the chicken and vegetables. Cook for an additional 2-3 minutes until the noodles are heated through.
- Remove from heat and garnish with scallions.
- Mix together the coconut water and lime.
- Serve the chow mein with egg roll, sauce, fortune cookie, and coconut lime water.
Nutrition
Calories: 898kcal | Carbohydrates: 120g | Protein: 42g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1013mg | Potassium: 1267mg | Fiber: 5g | Sugar: 32g | Vitamin A: 5735IU | Vitamin C: 102mg | Calcium: 400mg | Iron: 3mg
Chicken Chow Mein
Ingredients
Eggroll
- 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-smoking point oil
- 4 TBSP Duck 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 ounces Chicken breast boneless skinless thinly sliced
- 1/2 Onion thinly sliced
- 1/2 Red bell pepper thinly sliced
- 1 Carrots 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 wedge Lime
Instructions
- Prep the ingredients per the instructions above.
- Prep the eggroll: Mix together the carrot, cabbage, soy sauce, and rice wine vinegar, and season with salt and pepper. Lay out the egg roll wrapper in a diamond shape with one corner pointing toward you. Place the cabbage filling across the middle of the wrapper from left to right. Moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Fold the point facing you over to the opposite point and pull back to compress the ingredients tightly. Gently fold the sides in and roll up tight (if the wrapper tears or has a hole, double wrap the egg roll with another wrapper to make sure it is tightly sealed with no openings). Repeat with the remaining egg rolls.
- Heat the canola oil in a saucepan over medium heat to 325°F (163°C).
- In a pot of salted boiling water, cook the noodles according to the directions on the package. Drain well.
- Cook the chow mein noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Set aside.
- Heat half of the vegetable oil in a wok or large skillet over high heat. Add the chicken slices and stir-fry until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining vegetable oil. Add the onion, bell pepper, carrot, cabbage, and minced garlic. Stir-fry for about 2-3 minutes until the vegetables are crisp-tender.
- Add the cooked chicken back to the pan with the vegetables and stir to combine.
- Pour the sauce mixture over the chicken and vegetables. Stir-fry for another minute to coat everything evenly.
- Fry the egg rolls: Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Add the cooked chow mein noodles to the pan and toss well to combine with the chicken and vegetables. Cook for an additional 2-3 minutes until the noodles are heated through.
- Remove from heat and garnish with scallions.
- Mix together the coconut water and lime.
- Serve the chow mein with egg roll, sauce, fortune cookie, and coconut lime water.
Nutrition
Calories: 898kcalCarbohydrates: 120gProtein: 42gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 102mgSodium: 1013mgPotassium: 1267mgFiber: 5gSugar: 32gVitamin A: 5735IUVitamin C: 102mgCalcium: 400mgIron: 3mg
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