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Originally posted 2010, Updated May 2024
This delicious Chicken Chow Mein recipe is super simple to prepare, is loaded with crisp tender veggies, flavorful chicken and a sauce that coats them all in a glossy finish.
I’ve been making it for over 2 decades and it continues to be a family favorite. It’s one of my go to meals when we need a little change up and want to move things in a healthier direction. ๐ I’ve updated it today with fresh pictures and instructions.
Let me show you how to make it happen.
Chicken thighs are cut into bite sized pieces and seared in a hot pan with a bit of olive oil and salt and pepper.
You want to be sure to get a nice sear on them, that’s where the flavor lives.
While the chicken cooks, you are going to chop your veggies. I buy the mushrooms and bean sprouts in prewashed packages. The celery you should cut on a diagonal and the onions should be cut into wedges.
When the chicken is done cooking, place it on a plate, cover with foil and set it aside. Add a bit more oil to the pan and add your veggies, sautéing until crisp tender. While the veggies cook, add all the sauce ingredients (but the cornstarch slurry) to a sauce pan and heat until boiling. Add the cornstarch slurry and stir until thick and bubbly. It should only take a few minutes.
Add the chicken back into the pan with the veggies.
Pour the thickened sauce over the top and stir to combine.
Allow it to simmer together for just a few minutes.
Serve over rice and crunchy Chinese noodles.
Ingredients
- CHICKEN AND VEGGIES:
- 2 T olive oil
- 4 chicken thighs
- salt and pepper
- 2 yellow onions, cut into large slices
- 2-3ย C celery, cut on an angle
- 2-3 C bean sprouts
- 1 (8 oz) package mushrooms
- SAUCE:
- 3 C water
- 3ย Chicken bullion cubes
- 2 T soy sauce
- 1/2 t sugar
- 3 T cornstarch dissolved in 1/3 C water (this is the cornstarch slurry)
- SERVED WITH:
- Hot rice
- Chinese Noodles
Instructions
1. In a large skillet heat 1 T olive oil. Cut up the chicken thighs 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 and cooked through.ย
2. While the chicken is getting itself beautifully browned you are going to be chopping up your veggies.ย You can find them at any grocery store and are best used within a few days of purchase.ย
3. When your chicken is browned, remove it to a plate, cover with foil and set it aside.
4. 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.
5. 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.
6. 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.
Recipe adapted from Lean and Free 2000 by Dana Thornock
What a great dish! My family all seem to really liked this. I liked how light it was. Thank you for sharing great recipes.
Wow this is really fun, it is so good.
One Proud Dad
This looks great! Would you ever use canned bean sprouts in place of fresh ones?
Omg Jamie I tried this and it was fabulous, changed a few things such as: 4cups of bean sprouts, no rice or Chinese noodles and I added in 1cup of carrots shredded.
Absolutely fabulous.
One question Jamie, when you make your own stock, how long can you keep it in the fridge or freezer?
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
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!
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
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?
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.
This looks delicious. I’m making it tonight. I do have one question – what type of onion did you use? Yellow, white, etc?