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Chicken Chow Mein with Vegetables
Chow Mein is a popular Chinese stir-fried noodle dish popular on any takeout menu. Learn this simple method for making your own healthier, flavorful chow mein at home
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 855 kcal
Course:
Main Course
Cuisine:
Asian-American Fusion
Ingredients
- Light olive oil (or peanut oil)
- 6 cloves garlic chopped and divided
- 1 head broccoli florets cut to bite size pieces
- 1 cup carrots peeled and julienned
- 8 ounces rehydrated Shittake mushrooms
- 14.5 ounces dry spaghetti or angel hair noodles*
- 6 tbsp Asian Oyster Sauce divided
- kosher salt
- freshly ground black pepper
- Optional: chopped scallions or cilantro for garnish
For Chicken Mixture
- 1 pound chicken thighs or breast skinless and boneless
- 3 tbsp Asian rice cooking wine (not vinegar)
- 3 tbsp Regular soy sauce
- 1 tbsp pure Asian sesame oil dark golden brown in color
- 2 tbsp sugar
- ¼ tsp white pepper
- ½ tsp ground ginger
- 3 garlic cloves minced
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
- If you can find thin Chinese egg noodles, fresh or dry, use that and prep it according to package instructions for stir-fry.
- If you enjoyed this recipe, please come back and give it a rating ♡
Nutrition Information
Calories
855kcal
(43%)
Carbohydrates
147g
(49%)
Protein
48g
(96%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
108mg
(36%)
Sodium
1685mg
(70%)
Potassium
2042mg
(58%)
Fiber
15g
(60%)
Sugar
16g
(32%)
Vitamin A
6321IU
(126%)
Vitamin C
142mg
(158%)
Calcium
146mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
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.