Healthy Chicken Chow Mein
This Chicken Chow Mein recipe has to be one of the top 3 savory recipes that I have ever had in my entire life. No joke... it's so flavorful, full of wonderful textures, and is just so darn tasty. Not to mention it's pretty healthy; with fresh vegetables and protein!
This Chicken Chow Mein recipe is just like what you get at your favorite Chinese restaurant (if not better). You know exactly what you're putting in it and you have total control of the portions. Best part is: it's made at home and comes together relatively quickly. I honestly have a bunch more reasons that I can add about why you neeeddd to make this, but that would take away time from your cooking time and you need to have this in your life ASAP. So let's get going!!
-> For more tips on how to nail this recipe (like how to prevent your noodles from getting soggy, etc), check out the FULL recipe post on my blog here.
Healthy Chicken Chow Mein
For the noodles:
- 1 package dry chow mein noodles (263 grams)
- 1 tsp. salt
For the sauce (to coat noodles):
- 2 tbsp. oyster sauce
- 2 tbsp. low sodium soy sauce
- 1 tsp. sugar
- 1 tbsp. ketchup
- 1 tsp. vinegar
- 1 1/2 tsp. sesame oil
- 1/2 tsp. hot chili powder
- 1 tsp. olive oil
To marinate the chicken:
- 2 lb. chicken breast, diced
- 1 tsp. cornstarch
- 1/2 tsp. black pepper
- 2 tsp. ground ginger
- 1 tbsp. low sodium soy sauce
- 1 tsp. oyster sauce
- 2 tsp. ground garlic
- 1 tsp. sesame oil
- 3-5 medium bok choy, separate the whites from greens and cut them in quarters
- 2 medium carrots, julienned
- 1 1/2 cups green cabbage, julienned
- 5 scallions (greens and whites seperated), diced
- 3 garlic cloves, finely chopped
- 1 medium eggplant, julienned
- 1 medium red onion, finely diced
- 1 stem from a large broccoli, julienned
To stir fry:
- Olive oil, as needed
- Prep the vegetables.
- Dice the chicken into bite size pieces.
For the Noodles:
- Boil the noodles with salt in the water for as long as the packaging suggests. After boiling, put the noodles in iced water for 2-3 minutes to "shock them" and stop them from cooking.
- Drain the noodles from the water and place them on a baking sheet with parchment paper. Spread them out to allow to dry for about 1 hour. Set aside.
For the chicken:
- In a medium mixing bowl, add the chicken, black pepper, ground ginger, ground garlic, soy sauce, oyster sauce, sesame sauce, and cornstarch.
- Mix together until chicken is evenly coated and set aside.
Sauce for the Noodles:
- In a small mixing bowl, combine the oyster sauce, soy sauce, sugar, ketchup, vinegar, sesame oil, olive oil, and hot chili powder. Set aside.
- Under medium-high heat, add around 1 tbsp of olive oil to a large wok pan or deep sauté pan. Add the chicken pieces and spread them apart so they cook evenly. Keep it on heat until cooked, around 5-8 minutes. Remove the chicken from heat and place on a plate.
- Add another tablespoon (or 2) of oil and add your garlic and onions and stir for about 1 minute.
- Add the carrots, eggplants, broccoli stems and whites of the bok choy. Stir-fry until they are beginning to soften, around 1-2 minutes.
- Finally, add the green cabbage, scallions, and greens of the bok choy and stir for around 1 minute.
- Add the noodles to the pan and pour your noodle sauce on top of it. Stir to evenly distribute it throughout the noodles.
- Allow the noodles to fry for around 3-4 minutes. Keep stirring the noodles around to distribute the heat evenly.
- Add the chicken back to the pan and stir-fry for another 3-4 minutes.
- Remove from heat and transfer to a plate. Serve warm.
- Avoid skipping the drying time for the noodles, this ensures that you do not have soggy noodles and that they become "crispier" when they are cooked.
- If you dislike a particular vegetable, you can completely exclude it. This Chicken Chow Mein recipe is very lenient with substitutions. Feel free to add any other vegetables you personally like.
- You can completely exclude the sugar, I just find that it balances out the sauce :)