Chinese food has to be in the top 3 of my favorites when dining out. The only problem is with all the sodium and MSG, it is not exactingly heart healthy. So this week we want to share a more heart healthy version that you can try at home.
This recipe has all the flavor of a great “Chicken Lo Mein” without the large amounts of sodium. You can also serve this with a lovely side of stir fried vegetables.
4 boneless skinless chicken breasts
1/2 red pepper diced
8 oz bean sprouts
1 tablespoon oil
4 cloves minced garlic
1 tablespoon fresh grated ginger
4 scallions sliced
1 package fresh egg noodles (8-10 oz. Asian style)
1/2 cup Hoisin sauce
1/2 cup chicken broth use only low sodium
4 tablespoons soy sauce
2 tablespoons Hoisin Sauce
2 tablespoons Oyster Sauce
2 teaspoons sesame oil
4 teaspoons corn starch
Pound chicken breasts to 1/2 inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
Chop scallions and set the green part aside.
Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
Cook noodles according to package directions (mine were “boil 1 minute”).
Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.