Lo Mein with Stir-Fry Vegetables - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Since the cooking of this veggie-full stir-fry moves quickly, make sure all of the ingredients are chopped and ready to go when you begin.
Ingredients
- 8 oz. linguine or spaghetti
- 2 tbsp. vegetable oil
- 1 lb. ground chicken
- 1 clove garlic
- 2 green onions
- 1 package sliced white mushrooms
- 1/2 small head napa cabbage
- 1 1/2 c. shredded carrots
- 1/4 c. water
- 1/4 c. teriyaki sauce
- 1 tbsp. grated peeled fresh ginger
Instructions
- Heat large covered saucepot of salted water to boiling on high. Add linguine and cook as label directs.
- Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium-high until hot. Add chicken and 1/2 teaspoon salt, and cook 5 minutes or until chicken is no longer pink throughout, stirring occasionally. With slotted spoon, transfer chicken to bowl.
- To drippings in skillet, add garlic, light parts of green onions, and remaining oil; cook 1 minute. Stir in mushrooms; cook 5 minutes or until liquid evaporates. Add cabbage, carrots, and water; cook 5 minutes or until vegetables are tender and cabbage wilts, stirring often.
- In cup, stir teriyaki sauce and ginger until combined. Drain linguine well and add with teriyaki mixture and chicken to vegetables in skillet; cook 2 minutes to blend flavors and heat through, gently tossing with tongs. Sprinkle with reserved green onion tops to serve.
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