Yes, it’s all about the sauce! This dish not only comes together in less than 30 minutes, I am willing to bet that it will rival any Chow Mein you can get at a restaurant. Not only is it quick to make and tastes terrific, but it’s a very economical meal that’s packed with veggies. It’s a tasty way to get your kids to eat their veggies.
✔️ Quick & easy to make.
✔️ Economical.
✔️ Healthy.
✔️ Packed with fresh veggies.
✔️ Tastes FANTASTIC.
This meal checks all the boxes! That’s a winner-winner-chicken dinner in my book!!! A HUGE thank you to Natashaskitchen.com. I used her sauce recipe for this Chow Mein. It really is what makes this Chow Mein better than any I’ve ever eaten! She has a wonderful website, packed with loads of recipes. Be sure to check it out when yo have a chance.
A big thank you to Natashaskitchen.com for the inspiration for this truly tasty meal. Her easy to make sauce really does make this one of the best Chow Mein’s that I have ever eaten.
Ok my tummy is rumbling, lets get this meal started so we can dig right on in!!!
Start by gathering together the ingredients you will need to make the sauce. In a small bowl, combine all six of the sauce ingredients. Set aside.
Cut carrots into thin matchsticks and cut snap peas in half.
Slice half a head of cabbage into thin strips.
Cut bell peppers into thin strips.
Slice chicken into thin strips.
Use your fingers to separate and pull noodles apart.
Gather together all the ingredients before you turn on the heat to begin cooking.
Heat 2 tablespoons vegetable oil in a wok or large skillet. Cook the chicken until golden brown. Remove chicken from the wok and set aside; keep warm.
Add cabbage and carrots to the wok.
Cook for a few minutes until cabbage begins to soften and cook down, about 4-5 minutes.
Add bell pepper and snap peas to the skillet.
Continue to cook until vegetables are crisp tender, about 2-3 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Return cooked chicken to the wok and add the chow mein noodles.
Pour in reserved sauce and toss to combine all the ingredients.
Cook until the noodles soak up the sauce and everything is heated through, about 2-3 minutes.
Serve immediately, and garnish with sliced green onions.
My teenager literally inhaled this dish, veggies and all. He told me that this recipe was definitely a keeper. This is now one of his favorites. There is hope for him, I actually got him to eat veggies and he liked them! Will miracles ever cease? You must give this recipe a try! The sauce makes this dish a magically delicious meal! It’s soooooo good!!!
Chicken Chow Mein
Equipment
- Wok
Ingredients
- 1 lb boneless, skinless, chicken breast, cut into bite sized pieces
- 3 tbsp vegetable oil
- 1 lb cooked chow mein noodles
- 2 cups cabbage, shredded
- 1 large carrot, cut into matchsticks
- 2 cloves garlic, minced
- 1 cup red or green bell pepper, julienned
- 1 cup sugar snap or snow peas, cut in half
- ½ cup sliced green onions, for garnish
For the Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp sesame oil
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp sugar
Instructions
- In a small bowl, combine all six of the sauce ingredients. Set aside.
- Heat 2 tablespoons vegetable oil in a wok or large skillet. Cook chicken until golden brown. Remove chicken from wok and set aside; keep warm.
- Add carrots and cabbage to the wok and cook for a few minutes until cabbage begins to soften and cook down.
- Add bell pepper and snap peas to the skillet and continue to cook until vegetables are crisp tender, about 2-3 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- Add cooked chicken and chow mein noodles to the wok.
- Pour in reserved sauce and toss to combine all the ingredients.
- Cook until heated through, about 2-3 minutes.
- Serve immediately, and garnish with sliced green onions.
Did You Make This?
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Absolutely can’t wait to make this, it sounds easy and delicious, thank you