High Protein Meal Prep Garlic Chicken Chow Mein
Get ready to elevate your meal prep game with this mouthwatering Garlic Chicken Chow Mein! Packed with protein-rich chicken and perfectly stir-fried noodles, this dish combines savory garlic and fresh veggies for a quick, satisfying meal. Whip it up in no time and enjoy flavorful, nutritious lunches all week long!
quickhealthy
nut-freedairy-freeegg-free
Prep
15
min
Cook
25
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5Servings:
🥬Fresh Produce(3)
- Tbsp garlic (15 ml)
- Chopped red bell pepper
- Chopped spring onion
🥩Meat & Seafood(1)
- 600g raw chicken breast and cut into pieces (1.32 lbs)
🫙Pantry Staples(2)
- 600g cooked noodles (21.2 oz)
- tablespoon sesame oil (15 ml)
🧂Spices & Seasonings(2)
- tbsp garlic powder (15 ml)
- teaspoon salt (5 ml)
🍯Sauces & Condiments(2)
- 30ml light soy sauce (1.01 fl oz)
- 70ml light soy sauce (2.37 fl oz)
📦Other(2)
- tbsp black powder (15 ml)
- 10g sesame seeds (0.35 oz)
👨🍳 Instructions
- 1
Slice your chicken and add garlic powder, black powder, salt, soy sauce, and sesame oil. Mix together and cook for 10 minutes on high heat.
- 2
Then on medium heat, add garlic, red bell pepper, spring onions, soy sauce, your cooked noodles, and your cooked chicken. Stir together and let it simmer for 5 minutes. Finish with sesame seeds and portion into meal prep containers.
💡 Pro Tips
- ✓Velvet your chicken by marinating in 1 egg white, 1 tbsp cornstarch, and 1 tsp oil for 30 minutes before cooking - this creates a protective coating that keeps protein fibers from contracting and losing moisture.technique30 minutes
- ✓Cook chicken to exactly 165°F internal temperature, then immediately remove from heat as carryover cooking will raise it 5-10°F more while preserving maximum protein structure.timing165°F
- ✓Use day-old refrigerated noodles or fresh noodles tossed with 1 tsp oil because cold, slightly dehydrated noodles absorb sauce better and won't become mushy during the 5-minute simmer.ingredient1 tsp oil
- ✓Heat your wok or pan to 400-450°F before adding ingredients - this high heat creates the 'wok hei' (breath of the wok) flavor through Maillard reactions that occur above 300°F.equipment400-450°F
- ✓Add aromatics like garlic in the final 30 seconds of the chicken cooking phase to prevent burning while still allowing volatile compounds to bloom and infuse the oil.timing30 seconds
Cuisine: chinese
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