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Chicken Chow Mein

Chow Mein is usually relegated to being a side dish, but my fresh take on these classic Chinese-American noodles upgrades them to main dish status. With big chunks of juicy chicken and a rainbow of crispy, crunchy and flavorful vegetables, the noodles bring everything together in a savory tangle of al dente curls.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 5 servings
Calories: 456 kcal
Course: Side Dish , Main Course
Cuisine: Chinese-American Fussion

Ingredients

chicken
  • 250 grams chicken tenders (~4 pieces, sliced thinly)
  • ¼ teaspoon salt
  • 1 medium egg white
  • 2 teaspoons Potato Starch
sauce
  • ¼ cup low sodium chicken stock (or water)
  • ¼ cup oyster sauce
  • ⅛ teaspoon white pepper
noodles
  • 450 grams fresh Asian noodles (see headnotes)
  • 1 tablespoon vegetable oil
stir-fry
  • 1 tablespoon vegetable oil
  • 7 grams ginger (~¼-inch piece, finely minced)
  • 4 grams garlic (~ 1 large clove, minced)
  • 40 grams carrots (~¼ carrot, peeled and julienned)
  • 50 grams red bell pepper (½ pepper sliced)
  • 60 grams cabbage (2 leaves, roughly chopped)
  • 40 grams Snow peas (trimmed)
  • 20 grams scallions (~2 scallions, sliced)

Instructions

    Cup of Yum
  1. Put the chicken, salt, egg white, and potato starch in a small bowl and beat the mixture together until the egg white is a little frothy. Let the chicken marinate while you prepare the other ingredients. If your egg was large, you might need to drain off the excess egg white before you cook it.
  2. To make the sauce for the Chow Mein, put the chicken stock, oyster sauce and white pepper in a small bowl and stir to combine.
  3. Boil the noodles for one minute less than stated on the package directions and then drain and rinse with cold water. Drizzle the noodles with oil and toss together to coat evenly. This helps keep the noodles from sticking together.
  4. Heat a frying pan over high heat until hot, and then add the remaining vegetable oil along with the ginger and garlic.
  5. Swirl the aromatics in the pan, and then add the chicken. Spread the chicken into a single layer and fry it undisturbed.
  6. When the chicken is cooked about halfway through, start stir-frying it until it's almost all the way cooked through.
  7. Add the carrots, cabbage and bell pepper and continue stir-frying.
  8. When the vegetables have just started to wilt, add the noodles and toss everything together.
  9. Add the sauce and continue stir-frying, tossing everything together.
  10. Add the scallions and snow peas and continue stir-frying until the snow peas are a vibrant green.

Nutrition Information

Calories 456kcal (23%) Carbohydrates 68g (23%) Protein 24g (48%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 32mg (11%) Sodium 1081mg (45%) Potassium 299mg (9%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 1805IU (36%) Vitamin C 24mg (27%) Calcium 20mg (2%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 456

% Daily Value*

Calories 456kcal 23%
Carbohydrates 68g 23%
Protein 24g 48%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 1081mg 45%
Potassium 299mg 6%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 1805IU 36%
Vitamin C 24mg 27%
Calcium 20mg 2%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.