Chicken Chow Mein
This Chicken Chow Mein features tender noodles, fresh veggies, and chicken in a savory sauce, perfect for dinner.
Equipment
- Wok
- non-stick skillet
Ingredients
Noodles
- 1 lb refrigerated yakisoba or chow mein noodles
- 1 lb boneless skinless chicken breasts, sliced into ½-inch thick strips
- 1 cup thinly sliced celery (about 3 stalks)
- 2 tablespoon vegetable oil
- 3 cups thinly sliced green cabbage
- 1.5 cups matchstick carrots
- ⅔ cup chopped green onions (about 5)
- 2 teaspoon minced ginger
- 2 cloves garlic, minced
- 4 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce (or more to taste)
- 1 tablespoon granulated sugar
- 1.5 teaspoon sesame oil
Instructions
Cooking Steps
- Prepare noodles according to directions on package.
- In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
- Heat oil in a wok or large and deep non-stick skillet over moderately high heat.
- Add chicken and cook 3 - 4 minutes, turn and continue to cook until cooked through, about 2 - 3 minutes longer. Transfer to a plate or sheet of foil.
- Reduce heat slightly add remaining 1 tablespoon oil in skillet, add celery and sauté 3 minutes.
- Add cabbage and sauté 2 minutes, then add carrots, green onions, garlic and ginger and sauté 1 - 2 minutes longer, until veggies are all crisp tender.
- Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.
Notes
8 oz dry spaghetti (thin or regular) will work great too. Chicken thighs will work great too. Cook a few minutes longer as needed. I've also made this with hoisin sauce in place of oyster sauce when I don't have it.
Nutrition
Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 60mgIron: 2mg
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