Easy Chicken Chow Mein

This delicious Chicken Chow Mein is perfect for a quick and easy weeknight meal that your entire family will love! It’s made with fresh veggies, noodles, and sautéed chicken, tossed in a simple chow mein sauce.

The entire meal can be thrown together in less than 30-minutes and you’ll feel like you’re eating from your favorite take-out restaurant! Don’t miss some of my other favorite “better than take-out” recipes like this Baked Sweet and Sour Chicken, Mongolian Beef and Easy Fried Rice.

Chicken Chow Mein

If I can make something for dinner that has fresh vegetables, protein, and my kids love it, I consider that a major win! I love how light and fresh tasting this dish is and it’s packed with amazing flavor. My husband always requests that I double the recipe so we can have leftovers for lunch during the week.

How do you make chicken chow mein?

• Prepare the noodles according to package directions.
• In a small bowl, whisk the sauce ingredients together: soy sauce, chicken stock, oyster sauce, ginger, hoisin sauce, cornstarch.
• Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
• Add cabbage, carrots and half of the chopped green onions and stir fry for just for 1-2 minutes or until cabbage has wilted. Add the garlic and cook for 30 seconds.
• Add the noodles and sauce and cook for 1-2 minutes until the sauce has thickened. Top with remaining green onion. Serve immediately.

What other vegetables can I add to Chow Mein?

This recipe is very easy to adapt to add whatever vegetables you like or have on hand. I love to add bok choy, bell peppers, mushrooms, snap peas, broccoli, or water chestnuts. You could even substitute the chicken for tofu, steak, or shrimp.

What’s the difference between chow mein and low mein?

The main difference between Lo Mein and Chow Mein is the noodles. Lo mein noodles are a little thicker, and chow mein noodles are usually thin, and sometimes crispy or fried. To achieve that texture you could pan fry the chow mein noodles in a little hot oil before adding them to this stir-fry.

Love Chinese food? Don’t miss these reader favorites:

Baked Kung Pao Chicken

Sticky Asian Glazed Chicken

Baked Orange Chicken

Beef and Broccoli

Chicken Chow Mein

 

Print

Ingredients

• 2 boneless skinless chicken breasts, sliced into thin pieces
• 1 Tablespoon oil (canola or vegetable)
• 1½ cups shredded cabbage
• 2 cups carrots , shredded or julienne sliced
• 3 ribs celery , chopped
• 5 green onions , sliced with whites and green separated
• 2 cloves garlic , minced
• 1 pound refrigerated Yaki-Soba noodles (discard seasoning packet)*
• For the sauce:
• ¼ cup low-sodium soy sauce
• 1½ teaspoons sesame oil
• 1 Tablespoon oyster sauce
• 2 teaspoons freshly grated ginger
• 1 Tablespoon light brown sugar
• 1 teaspoon cornstarch

Instructions

1. Prepare noodles according to package instructions.
2. In a small bowl whisk the sauce ingredients together: soy sauce, chicken stock, oyster sauce, ginger, hoisin sauce, cornstarch
3. Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
4. Add cabbage, carrots and half of the chopped green onion and stir fry for 1-2 minutes or until cabbage has wilted.
5. Add the garlic and cook for 30 seconds.
6. Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion on top. Serve immediately.

Notes

You can substitute the yakisoba noodles for dried chow mein noodles, lo mein, or thick spaghetti noodles. Cook noodles according to package instructions.

3.5.3226

 

 

from The Recipe Critic https://ift.tt/2SY2wel