Ingredients

2	PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast
2 tsp.	sesame oil
1/2 tsp.	salt
1/4 tsp.	black pepper
1/2 cup	chicken broth
3 tbsp.	soy sauce
2 tbsp.	oyster sauce
1 tbsp.	cornstarch
2 tsp.	granulated sugar
2 tbsp.	peanut or vegetable oil
3 cloves	garlic, minced
1 tbsp.	ginger, grated
2 stalks	celery, thinly sliced on the diagonal
4 cups	thinly sliced Napa cabbage
2 cups	shredded carrots
2	scallions, chopped, for garnish
	Crispy chow mein noodles for garnish

Chicken Chow Mein

PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

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PREP TIME: 15min COOK TIME: 15min
SERVES 4

Nutritional Information

Serving Per Recipe: 4
Amount Per Serving
Calories 330
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 1.5g	8%
Cholesterol 100mg		33%
Sodium 1410mg		59%

Vitamin A 200%
Total Carbs 14g		5%
	Dietary Fiber 2g	8%
	Sugars 5g
Protein 42g
Vitamin C 35%
Calcium 10%
Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.

PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts

View Product

Chicken Chow Mein

Ingredients

2	PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast
2 tsp.	sesame oil
1/2 tsp.	salt
1/4 tsp.	black pepper
1/2 cup	chicken broth
3 tbsp.	soy sauce
2 tbsp.	oyster sauce
1 tbsp.	cornstarch
2 tsp.	granulated sugar
2 tbsp.	peanut or vegetable oil
3 cloves	garlic, minced
1 tbsp.	ginger, grated
2 stalks	celery, thinly sliced on the diagonal
4 cups	thinly sliced Napa cabbage
2 cups	shredded carrots
2	scallions, chopped, for garnish
	Crispy chow mein noodles for garnish

Step one: Season

Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.

Step two: Whisk

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.

Step three: Stir-Fry

Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.