Chow Mein With Chicken and Vegetables

20 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    55 m
Allrecipes
Recipe by  Allrecipes

“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

Adjust Servings

Original recipe yields 4 servings

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 (20)

Rate This Recipe
Baking Nana
13

Baking Nana

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.

nkozyra
12

nkozyra

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.

rmacmillans6
5

rmacmillans6

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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