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Chicken Chow Mein

Chicken Chow Mein
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I found this recipe about 10 years ago in a healthy eating cookbook and have been making it ever since. It is one of our favorites. Yes, my kids will eat it. Some of them dish themselves the veggies they like, my girls eat the onions! Who would have thought! Some of my kids like to pick out the veggies they don’t like, and eat the chicken and noodles. I count that as “my kids will eat this”. We serve it over Chinese Noodles and rice. No rice in the picture my friends…but you can imagine it, can’t you?  
Chicken Chow Mein
Time: 45 minutes total
Yield: 6 Servings
Recipe adapted from Dana Thornock
2 T olive oil
2 onions
2-3 C celery
2-3 C bean sprouts
1 8 oz package mushrooms
4 chicken breasts
salt and pepper
3 C water
3  Chicken bullion cubes
2 T soy sauce
1/2 t sugar
3 T cornstarch dissolved in 1/3 C water
Hot rice
Chinese Noodles
                              
1. In a large skillet heat 1 T olive oil. Cut up the chicken breasts with a pair of cooking scissors. Add them to the pan and sprinkle with salt and cracked pepper. Cook over medium heat until the pieces are golden brown. See how pretty they are? This beautiful golden brown color is going to add some screaming delicious flavor to your chow mien.
2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies. The long noodlie like things pictured at the far left are bean sprouts. You can find them at any grocery store, though I don’t recommend buying them at Walmart. They sale them in a prepackaged bag, and are very rarely fresh. Smiths (or Kroger) has the best quality I have found. I always make this the same day I purchase the bean sprouts….they do not keep very well.
3. When your chicken is browned, set it aside. Add 1 T olive oil to the same skillet you cooked the chicken in. Add your veggies and cook on medium heat for about 15 minutes, or until the veggies are crisp tender.
4. While your veggies are cooking put the water, bullion, soy sauce, and sugar in a small sauce pan. Heat until boiling, and add the cornstarch/water mixture. Stir it in thoroughly. The sauce should thicken quickly. Set aside.
5. When your veggies are done, add the chicken and the sauce back into the skillet with the veggies. Heat through and serve with rice and Chinese noodles.
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19 Comments

  1. 1
    Anonymous
    February 10, 2010 at 4:28 pm

    This looks tasty! I will be trying it Saturday night after the weekly grocery trip!

  2. 2
    February 10, 2010 at 4:45 pm

    that looks so good, I am going to have it make it one of these days. bytheway, do you know how many calories are in just one serving, and how much would one serving be? just wondering.

  3. 3
    February 10, 2010 at 5:40 pm

    Miss Rowley,
    Thanks for your comment. I hope you give it a try!
    I don't know the exact calorie count, however it is mostly made up of veggies…so it has to be pretty low. A word of caution with the Chinese Noodles. They are a little bit high in calorie, so I have my chow mein over hot rice and just sprinkle a few Chinese noodles on top.

  4. 4
    February 10, 2010 at 7:17 pm

    Yay! I have been waiting for a yummy chow mein recipe!

  5. 5
    February 10, 2010 at 9:11 pm

    We LOVE chow mein!!!!

  6. 6
    Jamie N
    February 11, 2010 at 1:50 am

    I have a similar recipe for chow mein that I love and I add a handful of grated carrots (or matchstick thickness). It adds more color and more veggies and is so yummy. Just thought I would comment. I'm new here and LOVE your blog!

  7. 7
    February 11, 2010 at 2:11 am

    Jamie- This looks delicious! I love finding new dinner ideas!

  8. 8
    March 20, 2010 at 12:20 am

    Jamie, quick question…what kind of boullion do you use?

  9. 9
    March 20, 2010 at 1:12 am

    Kim,
    Chicken Bullion Cubes.
    ~Jamie

  10. 10
    May 26, 2010 at 12:18 am

    I made this tonight and it was very good. I used Jasmine rice and added a splash of sesame seed oil when cooking the chicken. I wish I had cooked the celery and onions first for five minutes before adding the rest of the veggies as my mushrooms were a little limp by the time my celery cooked to where I like it. It made enough to feed my family of 6 (two teens) but my two youngest just ate the rice and chicken.

    I'm adding this one to my recipe box. Thanks Jamie!

  11. 11
    Anonymous
    August 24, 2010 at 4:26 pm

    What a great dish! My family all seem to really liked this. I liked how light it was. Thank you for sharing great recipes.

  12. 12
    Anonymous
    September 9, 2010 at 12:37 am

    Wow this is really fun, it is so good.
    One Proud Dad

  13. 13
    September 17, 2010 at 11:20 pm

    To eat chicken frequently can help you a lot because this meat contain many protein, calcium, phosphorus, and vitamins portasio and its flavor is very pleasant to the palate. I particulary like to prepare the chicken with some souce or simply fried is delicous.I love and i eat it very often. and it isn´t heavy for the stomach too. So if you are doing some diet, to eat chicken is a great alternative.

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  14. 14
    April 5, 2011 at 2:02 am

    This looks great! Would you ever use canned bean sprouts in place of fresh ones?

  15. 15
    April 6, 2011 at 1:21 am

    Hi Mandy,
    I haven't ever tried canned bean sprouts. As a general rule canned veggies don't work very well in asian style cooking because the veggies are already soft. Hope you give the recipe a try and that it turns out well for you!
    ~Jamie

  16. 16
    Anonymous
    April 28, 2011 at 11:43 pm

    Do you trim the ends off the bean sprouts before adding them to the recipe? I always do but, I have friends who don't. Just wondering. Love your blog. Everything I have made my family loves!

  17. 17
    May 2, 2011 at 1:49 am

    Anonymous,
    I haven't ever trimmed off the ends. Haven't even considered it, actually! Thanks for letting me know that your family is enjoying the recipes. That is music to my ears. Have a great night.
    ~Jamie

  18. 18
    June 6, 2011 at 3:02 pm

    Aah! Want to try some! It's nice eating these, especially when we are super hungry. Haha! How long will it take to make this one?

  19. 19
    Anonymous
    October 17, 2011 at 11:39 pm

    I love water chestnuts, so I add a can. Also, while in Wyoming, I couldn't find bean sprouts so I used Chinese cabbaage instead. It turned out great and didn't change the taste.

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