Chicken Chow Mein With Vegetables Recipe

Chicken Chow Mein
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  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
647 Calories
33g Fat
37g Carbs
51g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 647
% Daily Value*
Total Fat 33g 42%
Saturated Fat 7g 36%
Cholesterol 131mg 44%
Sodium 1095mg 48%
Total Carbohydrate 37g 14%
Dietary Fiber 4g 14%
Protein 51g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chow mein is one of several Chinese noodle dishes that are popular on takeout menus across the country. The word "mein" means noodle in Chinese (hence the name for another popular dish, lo mein) and the word "chow" means fried. Thus, chow mein is a dish of fried noodles, along with vegetables, a protein, and a flavorful sauce.

It is a simple process to make chow mein noodles and you can purchase Asian noodles specifically made for Chinese noodle dishes or use store-bought spaghetti in a pinch. Feel free to substitute shrimp or pork for the chicken.


  • 1 pound mung bean sprouts
  • 2 boneless and skinless chicken breasts (around 7 to 8 ounces each) 
  • For the Marinade:
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • Dash salt
  • Dash pepper
  • 1/2 teaspoon cornstarch
  • For the Sauce:
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup low-sodium chicken broth (or water)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • Dash salt
  • Dash pepper
  • For the Noodles and Vegetables:
  • 1/2 pound dry wonton noodles
  • 2 medium ribs celery
  • 1 pound bok choy (or broccoli)
  • 1/2 pound fresh mushrooms
  • 1 red bell pepper
  • 1/2 red onion
  • 1 green onion
  • 1/4 cup vegetable oil
  • 1/4 cup toasted sesame seeds

Steps to Make It

  1. Gather the ingredients.

  2. One or two hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.

  3. In a bowl, combine the marinade ingredients, adding the cornstarch last, and mix well.

  4. Cut the chicken into thin strips and add to the marinade; let sit for 20 to 25 minutes.

  5. Meanwhile, prepare the sauce. In a small bowl, dissolve the cornstarch with the water.

  6. Add the chicken broth, oyster sauce, soy sauce, salt, and pepper; mix well and set aside.

  7. Cook the noodles in boiling salted water until soft.

  8. Immediately plunge into cold water to stop the cooking process; then drain thoroughly.

  9. Cut the celery and bok choy into 1/2-inch pieces on the diagonal. (If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal.)

  10. Slice the mushrooms and cut the red bell pepper into chunks.

  11. Chop the onion and dice the green onion.

  12. Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

  13. Heat the remaining 2 tablespoons oil. Add the onion and the chicken, cooking briefly until the chicken is becoming brown and until nearly cooked through. Remove the chicken and onion from the pan.

  14. Cook the rest of the vegetables separately (excluding the green onion and mung bean sprouts), seasoning each with a bit of salt while stir-frying if desired.

  15. When cooking the bok choy or broccoli, add 1/4 cup of water and cover until cooked through.

  16. Remove each of the vegetables from the pan when finished stir-frying and add more oil as needed before cooking the next vegetable.

  17. Give the sauce a quick stir.

  18. Add the chicken and vegetables back into the wok, making a "well" in the middle for the sauce.

  19. Pour in the sauce, stirring quickly to thicken and mix everything together.

  20. Stir in the green onions and mung bean sprouts.

  21. Place the noodles on a platter and pour the cooked vegetable, chicken, and sauce mixture on top.

  22. Garnish the chow mein with the toasted sesame seeds.

  23. Serve and enjoy!