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
Recipe by Prevention RD at