Chicken chow mein with vegetables


This recipe is one of the tastiest ways to eat chow mein noodles that I have ever tried. I like to serve this over a bed of brown rice with some edamame to snack on beforehand.

Time:20 minutes

1/3 ounce soy sauce
1 teaspoon cornstarch
1/4 teaspoon sesame oil
8 ounces boneless and skinless chicken breast meat, sliced into strips
6 ounces chicken broth
1-ounce oyster sauce
3/4 teaspoon white sugar
8 ounces chow mein noodles
½ ounce vegetable oil
1 teaspoon garlic, minced
2 chopped heads of bok choy,
1/2 diced zucchini
10 sugar snap peas
1 carrot, sliced into thin strips
1-ounce green onion, chopped


  1. In a large bowl, whisk cornstarch, soy and sesame oil together until smooth
  2. Place chicken into the mixture and toss until meat is fully coated
  3. Chill for 20 minutes
  4. Mix broth, oyster sauce, and white sugar in a separate bowl and put aside
  5. Boil a large pot of lightly salted water on medium-high heat and cook noodles for 5 minutes or until al dente
  6. Drain noodles and rinse with cold water
  7. Heat oil in a large wok and sauté garlic in the oil for 30 seconds or until fragrant
  8. Add chicken to the garlic and oil and cook for 6 minutes or until browned evenly and meat is no longer pink in the middle.
  9. Remove from heat and transfer chicken mixture to a serving plate
  10. Cook zucchini, bok choy, peas, and carrot in the wok for 2 minutes or until tender
  11. Combine noodles and chicken with the vegetables in the wok
  12.  Pour broth mixture into the wok and stir thoroughly. Cook for 2 minutes and garnish with green onions before serving
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