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Chow Mein with Chicken and Vegetables

Chow Mein with Chicken and Vegetables

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    55 m
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This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 526 kcal
  • 26%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 29.4 g
  • 59%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 992 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
  2. Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
  3. Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  4. Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
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Reviews

nkozyra
16

nkozyra

3/3/2013

This is amazingly flavorless in a way that defies physics, cooking and all reason. I dumped in an entire bottle of teriyaki sauce & a cup of peanuts to attempt to coax it back to life, but nothing could be done; our dinner had flatlined.

Baking Nana
15

Baking Nana

3/1/2013

I made this for dinner last night and it must have been very good because there was none left by the time I got around to eating! Everyone loved it. I added a little fresh, finely minced ginger with the garlic because we all love ginger. I used a 10 oz package of noodles as that is the size they came in. When making this don't over cook the noodles or you will end up with mush. 4 - 5 minutes is all they take. Have everything chopped and prepped as this comes together really fast and there is no time to stop and measure or chop.

rmacmillans6
5

rmacmillans6

3/7/2013

The recipe did take a lot of prep work but the taste was as good as the lo mein noodles in a Chinese restaurant without the greasy taste. My children loved it and asked for seconds. I especially appreciated the additions of vegetables.

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