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
- 8 ounces egg noodles or rice noodles
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced chicken breast; season with salt and pepper. Sauté until cooked through (5-7 minutes).
- Stir in onion, garlic, and ginger; cook until fragrant (2-3 minutes).
- Pour in chicken broth and water; bring to a boil.
- Add carrots and bell pepper; cook for about 5 minutes.
- Stir in noodles; cook according to package instructions (about 5-7 minutes).
- In the last 2 minutes of cooking, add bok choy or spinach until wilted.
- Taste and adjust seasoning as needed before serving hot with green onions on top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg