-1 1/2 pounds boneless, skinless chicken breasts
-1/2 pound lo mein noodles (or other noodle choice)
-2 tablespoons low-sodium soy sauce (or subtitute liquid aminos)
-1 tablespoon low-sodium fish sauce
-1 tablespoon brown sugar
– 3 1/2 tablespoons cornstarch
-1/2 cup garlic cloves, minced
-4 roma tomatoes, chopped
-3 tablespoons cooking oil, divided
-8 oz baby spinach
-1/2 lemon, juiced
-Hot sauce, to taste
-Salt and pepper
Tenderize chicken breasts with a meat tenderizer or simply a fork or knife. Season it with salt and pepper and then set aside.
Cook the noodles as directed
While the noodles cook, mix together the soy sauce, fish sauce, brown sugar, 1 1/2 tablespoons cornstarch and chicken stock in a medium bowl, and set aside.
Place a wok over medium heat. Add 1 1/2 tablespoons of cooking oil to the wok.
Toss the chicken with the remaining 2 tablespoons of corn starch, then add to the wok
Saute, tossing or stirring often, until the exterior is golden, about 4-6 minutes. Transfer to a clean plate, and set aside.
Return the wok to heat, and add the remaining 1 1/2 tablespoons oil. Add the garlic to the heated oil, and as soon as you can smell the garlic throw in the tomatoes.
Put the chicken back in the wok and push everything to the sides, forming a well in the middle. Pour the sauce in the middle.
When the sauce starts to bubble and thicken, toss in the spinach and cooked noodles and mix everything together. Continue cooking until the chicken is cooked through.
Finish with lemon juice, and season with as much hot sauce as you want, salt and pepper to taste.
Serving size 2 1/2 cups
Total fat: 18 g
Carbs: 34 g
Sugar: 8 g
Protein: 45 g