Chicken Chow Mein

This post may contain affiliate links. Please read our disclosure policy.

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.