Veggie Chicken Chow Mein Recipe
A bold, veggie-packed noodle dish with juicy chicken and a savory sauce. Fresh, colorful, and way better than delivery.
Ingredients
For the Chicken:
- 1 lb boneless chicken breast thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
For the Noodles & Veggies:
- 8 oz chow mein noodles cooked and drained
- ½ cup bell peppers sliced
- ½ cup shredded carrots
- ½ cup broccoli florets
- ½ cup snap peas
- 2 green onions chopped
- 1 tablespoon vegetable oil
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Marinate the chicken: Toss chicken with soy sauce, cornstarch, and black pepper. Let it sit for 10 minutes.
- Sear the chicken: Heat oil in a wok and cook chicken until golden. Remove and set aside.
- Cook the vegetables: Stir-fry bell peppers, carrots, broccoli, and snap peas until slightly tender.
- Prepare the sauce: Mix soy sauce, oyster sauce, sesame oil, garlic, and ginger in a bowl.
- Combine everything: Add the chicken and noodles to the wok, then pour in the sauce.
- Thicken the sauce: Stir in the cornstarch slurry and coat everything evenly.
- Garnish and serve: Sprinkle green onions on top and enjoy hot.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 34g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 30%
- Iron: 12%
- Calcium: 9%
- Potassium: 15%
- Magnesium: 11%
Flavor-Boosting Tips
- Let the chicken get slightly crispy for better texture.
- Add a pinch of red pepper flakes for extra heat.
- Toasted sesame seeds add crunch and depth.
- Swap snap peas for mushrooms if you want earthier flavors.
- Serve immediately—soggy noodles ruin the magic.