High Protein Pan Fried Chicken Noodles

Ingredients

• 8 oz Barilla Protein Spaghetti (measured dry)
• 2 cup cabbage (thinly sliced)
• 5 green onions (stalks; separated white parts from green; white parts sliced in half, green parts cut into 3-inch pieces)
• 1 white onion (medium, thinly sliced)
• 1 cup shredded carrots
• 5 clove garlic (finely minced)
• 1 lb chicken thighs (boneless skinless, 1/4 inch slices)
• 2 tbsp oyster sauce (for marinade)
• 1 tbsp light soy sauce (for marinade)
• 0.25 tsp black pepper (for marinade)
• 0.25 tsp baking soda (for marinade)
• 3 tbsp light soy sauce (for sauce)
• 1 tbsp dark soy sauce (for sauce)
• 2 tbsp oyster sauce (for sauce)
• 1 tbsp Shaoxing wine (for sauce)
• 1 tbsp cane sugar (for sauce)
• 2 tsp sesame oil (for sauce)
• 1 tbsp avocado oil (for searing chicken)
• avocado oil spray (for sautéing veggies)
• salt and pepper (to taste, for seasoning vegetables)

Steps

1. 1

   Cook the protein pasta in boiling water until al dente, about 7-9 minutes. Drain and set to the side.

2. 2

   In a medium size bowl, combine the sliced chicken thighs with 2 tbsp oyster sauce, 1 tbsp light soy sauce, 1/4 tsp pepper, and 1/4 tsp baking soda. Mix well and set aside to marinate for 10 minutes.

3. 3

   Prepare the vegetables: thinly slice the cabbage and white onion. Mince the garlic cloves. For the green onions, separate the white parts from the green; slice the whites in half and cut the green parts into 3-inch sections.

4. 4

   In a small bowl, whisk together the sauce ingredients: 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, and 2 tsp sesame oil.

5. 5

   Heat a pan or wok over high heat and add 1 tbsp of avocado oil. Add the marinated chicken and sear for 4 minutes per side until browned and cooked through. Remove the chicken from the pan and set aside.

6. 6

   In the same pan, spray some avocado oil. Add the white onions, shredded cabbage, carrots, and garlic. Sauté on high heat for 3-4 minutes. Season the vegetables with a pinch of salt and pepper.

7. 7

   Add the cooked noodles and the seared chicken back into the pan with the vegetables.

8. 8

   Pour the prepared sauce over the mixture and cook for another 3-4 minutes on high heat, tossing until everything is well incorporated and the sauce has thickened slightly.

9. 9

   Add the green onions, turn the heat to low, and cook for one final minute.

10. 10

    Serve immediately, optionally topping with more fresh green onions.

Notes

The baking soda in the marinade acts as a tenderizer for the chicken thighs. Macros per serving (makes 3): 582 Calories | 46g Protein | 63g Carbs | 16g Fat.

Nutrition per serving

• main
• high-protein
• pan-fried
• noodles
• chicken
• meal-prep
• quick-dinner
• 30-minute-meal