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 (any color)
- 2 cups bok choy or spinach
- 8 ounces egg noodles or rice noodles
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sliced chicken breast and season with salt and pepper; sauté until cooked through (5-7 minutes).
- Stir in sliced onion, minced garlic, and grated ginger; cook for an additional 2-3 minutes until fragrant.
- Pour in chicken broth and water; bring to a boil.
- Add carrots and bell pepper; simmer for about 5 minutes until softened.
- Stir in egg noodles; cook according to package instructions (typically around 5-7 minutes).
- Two minutes before noodles are done, add bok choy or spinach; stir until wilted.
- Taste the broth and adjust seasoning if needed.
- Serve hot garnished with sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg