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
- 2 cups bok choy or spinach
- 1 package (8 ounces) egg noodles or rice noodles
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chicken slices; season with salt and pepper. Sauté for about 5-7 minutes until cooked through.
- Incorporate onion, garlic, and ginger into the pot. Cook for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and water; bring to a boil.
- Add carrots and bell pepper; cook for about 5 minutes until softened.
- Stir in noodles and cook according to package instructions (approximately 5-7 minutes).
- Add bok choy or spinach two minutes before noodles are done; stir until wilted.
- Adjust seasoning with salt and pepper as needed.
- Serve hot in bowls, garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg