Chicken Chow Mein with Vegetables
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
855 kcal
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Course
Main Course
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Cuisine
Asian-American Fusion
Chicken Chow Mein with Vegetables
Description
In this Chicken Chow Mein recipe, chicken thighs are marinated in a mixture of soy sauce, rice cooking wine, sesame oil, sugar, garlic, ginger, and ground white pepper, infusing the meat with a blend of aromatic and umami-rich flavors. After marinating for a minimum of two hours, the chicken is cooked briefly to retain moisture. Vegetables including broccoli florets, julienned carrots, and rehydrated shiitake mushrooms are stir-fried with garlic and lightly seasoned with oyster sauce, salt, and pepper before combining with the chicken.
The dish uses spaghetti or angel hair pasta cooked al dente, serving as a substitute for traditional chow mein noodles. The noodles are added near the end of cooking, allowing the ingredients and sauce to marry without overcooking the pasta. The result is a stir-fried noodle dish with tender chicken pieces, crisp vegetables, and a flavorful, glossy sauce with hints of garlic and sesame.
This dish works well as a main course for lunch or dinner and pairs nicely with simple sides like steamed greens or a light soup. Garnishing with chopped scallions or cilantro adds a fresh note. Using pantry staples like spaghetti noodles and oyster sauce makes this an accessible stir-fry option that still delivers layered flavors and textures.
For best results, use thin Chinese egg noodles if available, prepared as package instructions suggest. Marinate the chicken to maximize flavor penetration. Avoid overcooking the vegetables or noodles to maintain textural contrast, and adjust seasoning to taste during the stir-frying steps.
Ingredients
- olive oil light; or peanut oil
- 6 cloves garlic chopped and divided
- 1 head broccoli cut to bite size pieces, florets
- 1 cup carrot peeled and julienned
- 8 ounces shiitake mushrooms rehydrated
- 14.5 ounces spaghetti dry, or angel hair noodles
- 6 tbsp oyster sauce divided, Asian
- kosher salt
- black pepper freshly ground
- scallions optional; chopped; or cilantro, for garnish
For Chicken Mixture
- 1 pound chicken thigh skinless and boneless, or chicken breast
- 3 tbsp rice cooking wine not vinegar, Asian
- 3 tbsp soy sauce regular
- 1 tbsp sesame oil dark golden brown in color, pure, Asian
- 2 tbsp sugar
- ¼ tsp white pepper
- ½ tsp ground ginger
- 3 garlic minced, cloves
Instructions
- Do Ahead: Dry chicken breasts and cut into bite size pieces. Mix chicken with all of Chicken Mixture ingredients, making sure all chicken pieces are in contact with marinade. Marinade at least 2 hours or overnight.
- Start boiling a large pot of salted water for the pasta. Heat 2 TB oil in large heavy skillet or wok. Cook chicken with marinade until chicken is no longer pink in center. Do not overcook. Transfer cooked chicken with juices to a large bowl and set aside.
- In same skillet/wok, heat 2 TB oil and cook half of the chopped garlic until fragrant, about 30 seconds. Add broccoli florets and julienned carrots. Cook on medium high until just tender, adding dashes of water as needed to keep veggies from drying out. Add 2 tsp kosher salt, 1 TB oyster sauce, and 1/2 tsp black pepper. Stir fry another minute. Add sliced mushrooms and cook just until soft. Transfer veggies to the bowl with cooked chicken.
- Cook spaghetti noodles just until al dente. Drain in colander; don't rinse. Heat 3 TB oil in large pot or wok with rest of chopped garlic, cooking just until fragrant. Add back the cooked noodles. Add 2 TB Asian sesame oil and 4 TB oyster sauce. Stir fry the noodles on medium about 3 minutes (easier with chopsticks.) Add salt/pepper to taste, if needed.
- Stir in desired amount of cooked veggies/chicken mixture with juices (use all of it, or save some to go with rice the next day.) Stir fry thoroughly a few more minutes, until well incorporated.
- Garnish with chopped scallions or cilantro if desired. Serve warm.
Notes
- Marinate the chicken for at least 2 hours or overnight for more flavor.
- Thin Chinese egg noodles can be used instead of spaghetti and should be cooked according to package directions before stir-frying.
- Do not overcook vegetables; keep them crisp-tender by adding small amounts of water during stir-fry if needed.
- Garnish with chopped scallions or cilantro for added freshness and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 855 kcal
% Daily Value*
| Calories | 855kcal | 43% |
| Carbohydrates | 147g | 49% |
| Protein | 48g | 96% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1685mg | 70% |
| Potassium | 2042mg | 43% |
| Fiber | 15g | 60% |
| Sugar | 16g | 32% |
| Vitamin A | 6321IU | 126% |
| Vitamin C | 142mg | 158% |
| Calcium | 146mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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