Chicken Chow Mein

A high-protein, lightly oiled home-style Chinese classic loaded with crisp vegetables and balanced Asian flavors.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) chicken breast, cut into thin strips · 672 kcal in the whole recipe
• 200 g (7 oz) dry egg noodles · 768 kcal in the whole recipe
• 200 g (2 cups) napa cabbage, sliced · 32 kcal in the whole recipe
• 150 g (1.5 cups) fresh bean sprouts · 45 kcal in the whole recipe
• 100 g (1 medium) carrot, julienned · 41 kcal in the whole recipe
• 50 g (3 stalks) green onion, cut into length pieces · 16 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 6 g (1 tbsp) fresh ginger, grated · 5 kcal in the whole recipe
• 48 g (3 tbsp) low-sodium soy sauce · 27 kcal in the whole recipe
• 13 g (1 tbsp) sesame oil · 115 kcal in the whole recipe
• 13 g (1 tbsp) canola oil · 117 kcal in the whole recipe
• 10 g (1 tbsp) cornstarch · 38 kcal in the whole recipe
• 5 g (1 tsp) brown sugar · 19 kcal in the whole recipe
• 15 g (1 tbsp) vinegar (or rice vinegar) · 3 kcal in the whole recipe
• Black pepper and water (as needed)

Method

1. Mix chicken breast with 1 tbsp soy sauce, cornstarch, and black pepper; let marinate for 10 minutes.

   

2. Whisk remaining soy sauce, sesame oil, brown sugar, vinegar, and 2 tbsp water in a bowl to make the sauce.

   

3. Boil dry egg noodles in boiling water for 3-4 minutes until al dente, drain well and set aside.

   

4. Heat canola oil in a wok or large skillet over high heat at 200°C (390°F); sauté garlic, ginger, and marinated chicken for 4-5 minutes until cooked through.

   

5. Add carrot, napa cabbage, bean sprouts, and green onion; stir-fry for 2 minutes, then add noodles and prepared sauce, tossing for 1-2 minutes until evenly coated.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.