Chicken Chow Mein
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
27 mins
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Servings
4 to 6 servings
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Calories
763 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Chicken Chow Mein
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Done in less than 30 minutes, this chicken chow mein recipe tastes like takeout! It's stir fried with crisp veggies and sticky, sweet sauce.
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Ingredients
FOR THE STIR FRY:
- 12 ounces chow mein noodles or similar stir fry noodles see note*
- 2 ½ tablespoons canola oil or grapeseed oil or similar neutral cooking oil, divided
- 2 pounds boneless, skinless chicken breasts or thighs cut into bite-sized pieces
- 2 red bell peppers sliced into ¼-inch-thick strips
- 1 (12-ounce) bag broccoli slaw or shredded cabbage or other veggies of choice
- 1 small bunch green onions cut into 1-inch pieces
FOR THE CHOW MEIN SAUCE:
- ⅓ cup low sodium soy sauce
- 3 tablespoons hot water
- 2 ½ tablespoons oyster sauce
- 1 tablespoon sesame oil preferably toasted, but untoasted works too
- 1 ½ tablespoons honey
- 1 tablespoon chicken bouillon powder
Instructions
- Bring a large pot of salted water to a boil. Cook your noodles to slightly below al dente according to package instructions. Drain, rinse with cold water until completely cool, and then shake and toss the noodles in the colander to remove as much excess water as you can. They should look bouncy and still have a good amount of chew to them when you taste a noodle. Drizzle with 1 tablespoon of the canola oil and stir to coat. Set aside.
- In a liquid measuring cup with a spout, whisk together the ingredients for the sauce until smoothly combined and no lumps remain: soy sauce, water, oyster sauce, sesame oil, honey, and bouillon powder. Set near the stove.
- In a large wok or similar large, sturdy skillet, heat 1 tablespoon canola oil over medium-high heat. Add the chicken and saute until it is browned and cooked through, about 5 minutes. Transfer to a plate.
- Return the pan to the skillet and add the remaining ½ tablespoon canola oil. Increase the heat to high. Once the oil is hot, add the bell pepper, stir to coat with the oil, then spread into a single layer and let cook undisturbed for 1 minute, allowing the strips that are touching the pan to brown slightly.
- Stir in the broccoli slaw and green onions. Cook for 1 minute more (the slaw should remain crisp).
- Shake the noodles once more to remove any last water that you can, then add to the skillet. Cook, stirring at least once every minute, until the noodles are somewhat dry can you spot a noodle or two with some toasted bits, about 6 to 8 minutes.
- Add the sauce and chicken, stirring to coat the noodles evenly. Enjoy fresh and hot.
Notes
- TO STORE: Refrigerate chow mein in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze chow mein in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
763kcal
(38%)
Carbohydrates
78g
(26%)
Protein
66g
(132%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
145mg
(48%)
Potassium
1399mg
(40%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
2520IU
(50%)
Vitamin C
163mg
(181%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 763 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 763kcal | 38% |
| Carbohydrates | 78g | 26% |
| Protein | 66g | 132% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 145mg | 48% |
| Potassium | 1399mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 2520IU | 50% |
| Vitamin C | 163mg | 181% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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