Chicken Chow Mein

by 30MinuteMeals
Prep: 20m
Cook: 10m
poultry
Chicken Chow Mein - Image

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Ingredients
Servings:2
1tbspcornstarch
2/3cupreduced-sodium chicken broth
1tspreduced-sodium soy sauce
1/2tspsalt
1/4tspground ginger
1/4lbmushrooms
2/3cupcelery
1/4cuponion
1/4cupgreen pepper
2tbspcarrot
1tspcanola oil
1garlic
1cupchicken breast
1cupbrown rice
2tbspchow mein noodles
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the sauce

    Whisk the cornstarch, chicken broth, soy sauce, salt, and ground ginger in a small bowl until smooth. Set it aside.

  1. 2

    Stir-fry the vegetables

    Thinly slice the mushrooms, celery, onion, and green pepper; julienne the carrot. Heat the canola oil in a large skillet or wok over medium-high. Stir-fry the mushrooms, celery, onion, green pepper, and carrot for 5 minutes. Add the minced garlic and stir-fry 1 to 2 minutes more, until the vegetables are crisp-tender.

  2. 3

    Thicken and finish

    Stir the sauce again, pour it into the pan, and bring to a boil. Cook and stir for 2 minutes, until thickened. Add the cubed cooked chicken and heat through. Serve over brown rice and top with chow mein noodles.

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Chicken Chow Mein

Created by: 30MinuteMeals

Prep Time: 20m
Cook Time: 10m
Servings: 2

Ingredients

  • 1 tbsp cornstarch
  • 2/3 cup reduced-sodium chicken broth
  • 1 tsp reduced-sodium soy sauce
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 lb mushrooms
  • 2/3 cup celery
  • 1/4 cup onion
  • 1/4 cup green pepper
  • 2 tbsp carrot
  • 1 tsp canola oil
  • 1 garlic
  • 1 cup chicken breast
  • 1 cup brown rice
  • 2 tbsp chow mein noodles

Instructions

  1. Mix the sauceWhisk the cornstarch, chicken broth, soy sauce, salt, and ground ginger in a small bowl until smooth. Set it aside.
  2. Stir-fry the vegetablesThinly slice the mushrooms, celery, onion, and green pepper; julienne the carrot. Heat the canola oil in a large skillet or wok over medium-high. Stir-fry the mushrooms, celery, onion, green pepper, and carrot for 5 minutes. Add the minced garlic and stir-fry 1 to 2 minutes more, until the vegetables are crisp-tender.
  3. Thicken and finishStir the sauce again, pour it into the pan, and bring to a boil. Cook and stir for 2 minutes, until thickened. Add the cubed cooked chicken and heat through. Serve over brown rice and top with chow mein noodles.

Notes & Tips

This is the weeknight version of takeout chow mein you can actually pull off after work. Two things keep it fast: use leftover or rotisserie chicken so there's no raw protein to cook, and have the rice going before you start the vegetables. Cut everything the same thickness so it cooks evenly and stays crisp-tender — don't walk away and let it go soft. Give the cornstarch slurry a real stir right before it hits the pan or it'll clump. The chow mein noodles on top aren't optional; that crunch is the whole point.