5 from 16 votes
Chicken Chow Mein with Vegetables
Chicken Chow Mein with Vegetables features marinated chicken thigh pieces stir-fried with broccoli, carrots, shiitake mushrooms, and garlic, combined with al dente spaghetti noodles and a savory oyster sauce-based mix. The dish balances tender chicken and crisp-tender vegetables with a subtly sweet, savory marinade and bold aromatics. The method includes marinating the chicken before quick stir-frying, preserving juiciness and flavor. This preparation yields a satisfying noodle stir-fry combining protein and a variety of textures from the vegetables.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings:
4
servings
Calories:
855 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 855
% 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.