Broccoli, edamame & cabbage millet salad

Delight in the fusion of flavors with this refreshing broccoli, edamame, and cabbage millet salad. A symphony of crisp textures and vibrant colors awaits!

Ingredients:

• 2 tablespoons plus 2 teaspoons sesame oil, divided
• 3 tablespoons reduced-sodium soy sauce
• ¼ teaspoon crushed red pepper
• 340g boneless, skinless chicken breast, cut into 1/4-inch slices
• 230g lo mein noodles
• 1 teaspoon chile-garlic sauce
• 3 tablespoons vegetable oil, divided
• 140g mushrooms, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons chopped fresh ginger
• 1 bunch scallions, thinly sliced
• 2 cups small broccoli florets (about 1 large crown)
• 1 red bell pepper, sliced
• 1 cup snow peas, halved
• 4 ½ cups thinly sliced napa cabbage (1/2 head)
• ¾ cup unsalted chicken broth
• 1 teaspoon cornstarch

Instructions:

1. Mix 2 tablespoons of sesame oil, soy sauce, and crushed red pepper in a large bowl. Coat the chicken with this mixture, and leave it aside.
2. In a large pot, bring water to a boil. Cook the noodles following the instructions on the package. Once cooked, drain the noodles, put them in a large bowl, and mix them with 2 teaspoons of sesame oil and chile-garlic sauce. Set them aside.
3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until it shimmers. Cook the mushrooms until they release their juices and turn golden and tender, which takes around 4 to 5 minutes. Add garlic, ginger, and scallions, cook until they release a fragrant aroma, about 1 minute. Then transfer everything to a medium bowl.
4. Add 1 tablespoon of vegetable oil to the skillet, heat it over medium-high heat until it shimmers. Put in the broccoli, bell pepper, and snow peas. Cook until they are tender but still crisp, around 2 to 3 minutes. Mix in the cabbage and cook until it wilts, which takes about 2 minutes. Transfer everything to the bowl with the mushroom mixture.
5. Heat the last tablespoon of vegetable oil in the skillet over medium-high heat. Add the chicken that was set aside, leaving the sauce in the bowl. Cook the chicken until it is fully cooked, for about 2 to 3 minutes. In the meantime, combine broth and cornstarch with the reserved sauce and whisk well. Pour the sauce into the skillet with the chicken and let it simmer until it thickens, approximately 1 to 2 minutes.
6. Combine the vegetable mixture with the chicken in the skillet, and mix well. Transfer the chicken and vegetables to the bowl with the noodles and mix everything together.

Summary:

• Calories: 3478 kcal
• Fat: 114 g
• Protein: 110 g
• Carbs: 508 g
• Potassium: 3743 mg
• Magnesium: 950 mg