Easy Chicken Chow Mein: Ready in 35 Minutes
The most delicious chow mein sauce makes a better-that-takeout meal you can enjoy any day of the week!
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Servings: 8 SERVINGS
Calories: 340kcal
Equipment
- Knife and cutting board
- Measuring cups and spoons
- Wok or large skillet
- Stove
Ingredients
- 12 oz chow mein noodles, uncooked
- ⅓ cup oyster sauce
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame seed oil
- ⅓ cup low-sodium chicken broth
- 1 tbsp cornstarch
- 1 tbsp honey
- ½ tsp red pepper flakes, optional
- 16 oz chicken boneless, skinless chicken breast, cut into strips
- 2 ½ tbsp avocado or vegetable oil
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 4 green onions, sliced
- 3 garlic cloves, minced
Instructions
- Cook the noodles in a large pot of boiling water according to package instructions. Drain, rinse with cold water, and set aside.
- Make the sauce: whisk together the oyster sauce, honey, sesame seed oil, soy sauce, chicken broth, red pepper flakes, and cornstarch in a small bowl. Set aside.
- Heat a large wok or skillet over high heat and add the avocado oil. Once the oil is hot, brown the chicken strips until fully cooked, about 4 minutes. Transfer to a plate.
- In the same wok or skillet, saute the cabbage, carrots, white onions, and garlic until the cabbage is translucent, about 3-4 minutes. Add the cooked chicken and noodles, and pour in the sauce. Cook for 2 more minutes, or until all is heated through and the sauce is slightly thick. Garnish with green onions and serve hot.
Nutrition
Calories: 340kcal | Carbohydrates: 36g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 944mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 4mg