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Chicken Chow Mein

We’ve recently gone through the process of renewing my passport, as well as Shea’s, and applied for Piper’s first passport. It has been a ton of paperwork and several visits to the passport services at USPS (by appointment only, with children in tow, of course). Always a pleasant experience (dripping with sarcasm).

When my OLD passport arrived in the mail yesterday I totally flipped. I called the passport services 1-800 number and talked with a very nice woman. She was able to look up my passport and able to tell me that it showed delivery on February 12th. Yesterday was the 25th.

I went into a bit of mental gymnastics and begin to think this through.

I went up to my nightstand where I keep my passport and sure enough, the new one had arrived. I had no idea how to talk my way out of that one so I laughed, told the woman from passport services that I’m a total moron, and got off the phone with her ASAP. So freaking embarrassing. My memory is totally shot.

Because I also can’t recall ever making chow mein, a quick Google search showed that I have only made lo mein. The difference? Crispier noodles with chow mein.

And so technically, this is probably lo mein. Middle America is fresh out of chow mein noodles and so I subbed in spaghetti. But feel free to swap in something a bit more authentic. Even still, this recipe hit the spot and my kids gobbled it right up. I love that the veggies sneak in and I love every excuse to add an egg roll to a meal 😉

Chicken Chow Mein
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 oz dry spaghetti
  • ¼ cup low-sodium soy sauce
  • 1 Tbsp oyster sauce
  • 1 Tbsp sugar
  • 2 tsp sesame oil
  • 2 Tbsp olive oil, divided
  • 1 lb boneless skinless chicken breasts, sliced into ½-inch thick strips
  • 1 cup thinly sliced celery (2-3 stalks)
  • 4 cups thinly sliced green cabbage
  • 1½ cups matchstick carrots
  • ⅓ cup chopped green onions (about 5)
  • 2 tsp minced fresh ginger root
  • 2 garlic cloves, minced
  1. Bring a large pot of water to a rolling boil; cook noodles until al dente, about 7-9 minutes. Drain and keep hot.
  2. Meanwhile, combine soy sauce, oyster sauce, sugar, and sesame oil in a small bowl; whisk to combine and set aside.
  3. Heat 1 tablespoon oil over medium-high heat in a wok or large, non-stick skillet. Once hot, add chicken and cook 3-4 minutes, turn and continue to cook until cooked through, about 2-3 minutes longer. Transfer to a plate.
  4. Return skillet to heat and reduce heat to medium-low. Add remaining 1 tablespoon oil in skillet. Once hot, add celery and saute 3 minutes. Add cabbage and saute 2 minutes, then add carrots, green onions, ginger, and garlic; saute 1-2 minutes longer, until veggies are all crisp tender.
  5. Toss in noodles and chicken then pour soy sauce mixture over top and toss to coat. Cook 1-2 minutes to heat and allow noodles to absorb the sauce. Serve hot.
Recipe from Cooking Classy
Nutrition Information
Serving size: ¼ recipe (about 2 cups) Calories: 461 Fat: 13.3 Carbohydrates: 56.5 Sugar: 11.0 Sodium: 953 Fiber: 5.0 Protein: 31.8 Cholesterol: 55
Be well,

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