chicken chow mein

This chow mein is just like what you get at your favorite Chinese restaurant! It's made with tender noodles, fresh sauteed veggies, lean chicken, and a simple savory sauce. A crave-worthy dinner!

Chicken Chow Mein

lb refrigerated yakisoba or chow mein noodles*

chicken

celery ((3 stalks))

Tbsp vegetable oil

green cabbage

matchstick carrots

onions

tsp minced ginger

garlic cloves, (minced)

Tbsp low-sodium soy sauce,

Tbsp oyster sauce*** ((or more to taste))

Tbsp sugar

tsp sesame oil

Prepare noodles according to directions on package.

In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.

Heat oil in a wok or large and deep non-stick skillet over moderately high heat.&nbsp;

Add chicken (working to leave a little space between pieces so they'll brown) and cook 3 - 4 minutes, turn and continue to cook until cooked through, about 2 - 3 minutes longer. Transfer to a plate or sheet of foil.

Reduce heat slightly add remaining 1 Tbsp oil in skillet, add celery and saute 3 minutes.&nbsp;

Add cabbage and saute 2 minutes, then add carrots, green onions, garlic and ginger and saute 1 - 2 minutes longer, until veggies are all crisp tender.

Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Serve warm.

https://content.jwplatform.com/videos/GLN86I8i.mp4

Recipe video above. A great Chow Mein that truly rivals Chinese restaurants comes down to the sauce! Make this with your protein of choice (Note 1). Have all the ingredients ready to go before you start cooking because it&#x27;s done in 5 minutes!

Chow Mein

/6 oz chicken breast

green cabbage (, finely shredded (Note 3))

peanut oil ((or other cooking oil))

garlic (, finely chopped)

/6 oz chow mein noodles ((Note 2))

carrot (, julienned)

bean sprouts

green onions (,

(65 ml) water

cornstarch

soy sauce (, all purpose

tbsp oyster sauce ((sub Hoisin))

Chinese cooking wine (OR Mirin (Note 5))

tsp sugar ((reduce

White pepper ((sub black))

Mix together cornflour and soy sauce, then mix in remaining ingredients.&nbsp;

Alternative:&nbsp;Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Sauce:

Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.

Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Chicken &amp; Noodles

Heat oil in wok or large fry pan over high heat.

Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!

Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.&nbsp;

Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.

Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.&nbsp;

Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.

Remove from heat and serve immediately.

Cooking:

This Chicken Chow Mein recipe is a slimming friendly treat for anyone counting calories or following plans like Weight Watchers!

Chicken Chow Mein | Slimming &amp; Weight Watchers Friendly

chicken breasts

nests egg noodles

tsp fresh ginger (minced)

garlic

onion

red pepper

green pepper

carrot

150 g mange tout (chopped

water chestnuts

200 g tinned beansprouts

tbsp dark soy sauce

tbsp oyster sauce

tbsp rice vinegar

granulated sweetener (or sugar)

½ tsp ground black pepper

½ tsp Chinese five spice

spring onions (chopped finely)

low calorie cooking spray

Mist

Mist a wok with low calorie cooking spray and fry the onion, ginger and garlic and carrots until you can smell the aromatics.

Add the chicken breast and continue to cook on high until the chicken begins to brown. This should take around 5 minutes.

Add in the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese five spice and stir well. Continue to cook the chicken on high for 8-10 minutes whilst you cook the noodles.

Cook

Cook the noodles according to the packet instructions. Drain and set aside.

Add the peppers, mange tout, spring onions, and water chestnuts and turn down to a simmer. Cook for another 3-5 minutes depending on how crunchy you like your veg.

Stir

Stir through the noodles, and beansprouts and serve!

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Mist wok with low cal cooking spray and fry the onion, ginger, garlic and carrots until it smells aromatic

Add the chicken breast and cook on high until it browns.

Add the soy sauce, oyster sauce, rice vinegar, sweetener, black pepper and Chinese five spice. Stir well. Cook the chicken on high for 8-10 mins

Cook the noodles then drain and set aside

Add the peppers, mange tout, spring onions, and water chestnuts then turn down to simmer. Cook for 3-5 mins

Stir the noodles and beansprouts then serve

Chicken Chow Mein - Pinch of Nom

A comforting Chinese meal made with lean white meat protein, colorful vegetables, and stir-fried noodles tossed in a savory sauce.

chicken breast

ginger

soy sauce

sesame oil

vegetable oil

dried chow mein noodles

unsalted chicken stock

oyster sauce

green cabbage (¼-inch thick slices)

yellow onion (¼-inch thick slices)

carrots (⅛-inch slices)

red cabbage (¼-inch thick slices)

green onion (1 1/2 -inch long pieces)

In a medium-sized bowl combine sliced chicken, garlic, ginger, soy sauce, cornstarch, and sesame oil.

Heat a wok or large saute pan over medium-high heat.

Add the oil, once hot add the chicken.

Stir-fry the chicken until lightly browned and cooked through, about 3 minutes.

Transfer chicken to a clean plate and reserve.

Chicken

Cook the chow mein noodles according to manufacturer's direction.&nbsp;

Drain and reserve the noodles.

In a small bowl whisk together the chicken stock, soy sauce, and cornstarch. Set aside.

Heat the wok over high heat.

Add the oil, then once hot add the garlic and ginger. Saute for 15 seconds until fragrant but not browned.

Add the green cabbage, onion and carrots, stir-fry until tender, about 2 minutes.

Add the cooked noodles and sauce. Stir to combine and cook until the sauce has thickened, about 1 minute.

Add the purple cabbage, bean sprouts, and green onions, stir-fry until just tender, 1 minute.

Add the chicken back to the wok, stir to combine until warm.

Serve chicken chow mein immediately.

Chicken chow mein is so much better than takeout! It is filled with chicken, veggies, classic chow mein noodles and the best homemade chow mein sauce. You will love this one pan dinner!

Chicken Chow Mein with the Best Chow Mein Sauce

lb chicken breast (boneless, skinless)

tbsp oil

oz chow mein noodles ((uncooked noodles))

cabbage

carrot (julienned)

green onions

tbsp light sesame oil ((not toasted))

chicken broth

sugar

In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.

Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!

American Chicken Chow Mein with Fried Noodles

egg noodles

garlic ((minced))

celery ((thinly

mushrooms

bamboo shoots

water chestnuts ((optional))

napa cabbage ((roughly chopped))

baby bok choy

chicken stock

salt

pepper

Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.

In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.

When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.

Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.

Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!

Stir-fried noodles, studded with chicken and veggies, our chicken chow mein recipe makes your DIY Chinese takeout dreams come true.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768554&s=1b40f72a952a92dbda58cdebd7b56302

16x9

½ lbs chicken, thinly sliced

oz package dried chow mein noodle

garlic,

tsp fresh ginger, minced

brown sugar

chili sauce

Carrots or bell peppers, julienned

cabbage, thinly sliced

½ cups Celery, 1/2-inch chopped

Green onions, thinly sliced, optional

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599768554&s=2f8d2e29f50f89385c10a629f76fcbd0

https://images.themodernproper.com/billowy-turkey/production/posts/2020/chicken-chow-mein-15.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599768554&s=1a9bf426066bd4311ea066b99a78b2aa

In a bowl, toss the chicken pieces with salt until evenly coated

Then, add the cornstarch and 2 tbsp soy sauce to the chicken and mix again until every piece is well-coated.Bring 2 pots of water to a boil (one medium and one large)

Add the cornstarch-coated chicken to the medium pot and boil the chicken for 4 minutes

Strain it out and set the chicken aside.Add the chow mein noodles to the large pot of boiling water and cook according to package (3 mins) using a colander strain the noodles and set aside the colander

If the noodles stick together, rinse under water to separate them before adding them to the pan.Heat 1 tablespoon sesame oil and 2 tablespoons canola oil in a large wok or skillet set over medium high heat.Stir-fry the chicken for 2 minutes and set aside onto a large plate.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the hot pan and cook the veggies along with the garlic and ginger, for 3 minutes, remove the veggies from the pan and set aside with the chicken.In a small bowl mix together the oyster sauce, 3 tablespoons soy sauce, rice vinegar , brown sugar and chili sauce together until fully combined, set aside.Add another 1 tablespoon sesame oil and 2 tablespoons canola oil to the pan and stir fry the cooked chow mein noodles along with the sauce for 5 minutes on high heat

Some pieces will get nice and carmely and crispy

Add the veggies and chicken toss to combine

Absolutely delicious! Will definitely make again

The very BEST Chicken Chow Mein Recipe is made at home in just 30 minutes! Filled with crispy, tender stir-fried noodles, juicy chicken, and fresh vegetables in a delicious sweet and savory sauce, this better-than-takeout chow mein is a crave-worthy and delicious dinner the whole family will love!

Chicken Chow Mein Recipe (How to Make Chow Mein)

boneless skinless chicken thighs (or breasts)

Chinese cooking wine

Fresh chow mein noodles

canola oil

garlic (minced)

green cabbage (shredded)

purple cabbage (shredded)

rib celery (chopped)

Marinate the chicken - In a medium mixing bowl whisk together the cornstarch, soy sauce, and Chinese cooking wine. Add the chopped chicken to the bowl and thoroughly mix to coat the chicken in the marinade. Set aside.

Prepare the sauce - As the chicken marinates, combine the corn starch, soy sauce, dark soy sauce, oyster sauce, Chinese cooking wine, and sugar. Stir well to combine and set aside.

Prepare the noodles - Cook the noodles according to package instructions. For me, this meant boiling my noodles in water for 2-3 minutes max. Do not overcook, you want them to remain slightly undercooked. Drain well.

Fry the noodles - Heat a large wok or skillet over medium-high heat. Once hot, add the oil, swirl to coat the entire surface of the skillet. Add the noodles. Stir fry for 4-5 minutes, or until golden and starting to turn crispy. Remove from the skillet and set aside.

Cook the chicken - Add an additional tablespoon of oil to a large wok or heavy-bottomed skillet set over high heat. Once hot, add the chicken and cook for 5-6 minutes, mixing frequently, to ensure even cooking. Once cooked, remove to a clean plate and set aside.

Saute the aromatics and vegetables - Return the wok or skillet to high heat. Add an additional tablespoon of oil and the minced garlic, immediately add the shredded cabbage, celery, carrots, and green onion. Thoroughly mix to combine and cook, stirring continuously for 1-2 minutes.

Add the sauce - Add the noodles, sauce, and return the chicken to the pan. Stir fry for 1 minute, tossing continuously. Finally, stir in the bean sprouts. Mix thoroughly and cook for an additional 30-60 seconds.

Chicken Chow Mein. Stir fried noodles, vegetables and chicken cooked in a rich savory sauce. Everything is cooked in one skillet and is ready in 30 minutes!

chow mein noodles

oil, (divided)

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