Let’s talk takeout favorites! Chicken chow mein often tops the list, but imagine making it at home, and better yet, in a jiffy! This version is packed with vibrant veggies like red peppers, carrots, onions, and a handful of greens. It’s a one-pan wonder that’s brimming with flavor and colorful textures. Whip this up on a weeknight and ditch that takeout menu for good.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 8 oz chow mein noodles
- 1 lb chicken breast, cut into bite-sized pieces
- 1 red bell pepper, julienned
- 1 carrot, julienned
- 1 onion, thinly sliced
- 2 cups mixed greens (like baby spinach and bok choy)
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Prepare chow mein noodles according to package directions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken and cook until it’s no longer pink.
- Toss in the garlic, onions, red bell peppers, and carrots. Sauté until the veggies begin to soften.
- Add in the greens and stir until they’re wilted.
- Pour in the soy sauce and oyster sauce. Mix well.
- Add the cooked noodles to the pan and toss everything together until well combined. Season with salt and pepper.
Notes
Achieving a great chow mein is all about timing. You want your veggies crisp, not soggy, so keep an eye on them. The noodles should be springy and well-coated with the sauce. Want to make this dish even better? Serve with some potstickers or egg rolls on the side for that complete takeout experience at home.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
