This classic Chicken Chow Mein is a vibrant, quick-cooking dish that brings the energy of a wok to your kitchen. Tender strips of chicken are stir-fried with crisp-tender bok choy, crunchy water chestnuts, and fresh bean sprouts, then tossed with egg noodles in a savory, slightly sweet sauce. The combination of textures&# 226;ÂÂfrom the chewy noodles to the snap of fresh vegetablesâÂÂmakes every bite satisfying. ItâÂÂs an excellent choice for busy weeknight dinners when you crave something flavorful yet healthy. With simple ingredients like soy sauce, sesame oil, and five-spice powder, this dish delivers authentic Chinese flavors without the hassle. Serve it hot and fresh for a meal that feels both comforting and exciting, perfect for feeding a hungry family or meal-prepping for the week.
Chicken Chow Mein
Description
This classic Chicken Chow Mein is a vibrant, quick-cooking dish that brings the energy of a wok to your kitchen. Tender strips of chicken are stir-fried with crisp-tender bok choy, crunchy water chestnuts, and fresh bean sprouts, then tossed with egg noodles in a savory, slightly sweet sauce. The combination of textures&# 226;ÂÂfrom the chewy noodles to the snap of fresh vegetablesâÂÂmakes every bite satisfying. ItâÂÂs an excellent choice for busy weeknight dinners when you crave something flavorful yet healthy. With simple ingredients like soy sauce, sesame oil, and five-spice powder, this dish delivers authentic Chinese flavors without the hassle. Serve it hot and fresh for a meal that feels both comforting and exciting, perfect for feeding a hungry family or meal-prepping for the week.Ingredients
Directions
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Preheat oven to 400ðF (204ðC). Cook fresh egg noodles according to package directions, omitting salt. Drain and rinse well under cold water until cool; drain thoroughly.
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Lightly spray a 9-inch cake pan with non-stick cooking spray. Spread the drained noodles evenly into the pan, pressing down firmly to create a compact layer. Lightly spray the top of the noodles with non-stick cooking spray.
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Bake the noodles for 10 minutes. Remove from oven, invert onto a baking sheet or large plate, and carefully slide the noodle cake back into the pan. Bake for an additional 10 to 15 minutes until the top is crisp and lightly browned. Transfer to a serving platter.
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In a small bowl, whisk together 1/3 cup chicken broth, 2 tablespoons low-sodium soy sauce, 1 1/2 teaspoons cornstarch, 1/2 teaspoon sesame oil, 1/2 teaspoon ground black pepper, and 1/8 teaspoon Chinese five-spice powder until the cornstarch is fully dissolved. Set aside.
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Spray a large non-stick skillet with cooking spray. Add diced chicken breasts and coarsely chopped green onions. Cook over medium-high heat, stirring frequently, until the chicken is no longer pink, about 5 minutes.
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Stir in thinly sliced bok choy, 1 1/2 cups thawed and drained frozen mixed vegetables, and 1/2 cup drained and rinsed sliced water chestnuts. Cook for about 3 minutes until the vegetables are crisp-tender.
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Push the vegetable and chicken mixture to one side of the skillet. Pour the reserved sauce mixture into the empty side. Cook and stir the sauce until it thickens, about 2 minutes.
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Stir in 1 cup fresh bean sprouts. Toss everything together briefly to combine. Spoon the hot chicken and vegetable mixture over the baked noodle cake and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 202.5kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Cholesterol 31.5mg11%
- Sodium 846.0mg36%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.7g7%
- Sugars 0.8g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
