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Chicken Chow Mein

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  Vegetable oil/Peanut oil 2 Tablespoon
  Yellow onion 1 Medium, finely chopped
  Diced leftover cooked chicken 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned chinese vegetables 2 Pound, drained, rinsed (Two 1 Pound Each Cans)
  Basic chicken stock/Canned low-sodium chicken broth 1 Cup (16 tbs)
  Reduced-sodium soy sauce 2 Tablespoon
  Oriental sesame oil 2 Teaspoon
  Cornstarch 2 Teaspoon
  Canned chow mein noodles 6 Ounce (Two 3 Ounce Each Cans)

Heat the vegetable oil in a wok or deep 12-inch skillet over moderately high heat for 1 minute.
Add the onion and saute, stirring, for 1 minute.
Add the chicken and garlic and saute, stirring, for 2 minutes.
Add the vegetables and cook, stirring, 3 minutes more or until the vegetables are heated through.
Meanwhile, combine the stock, soy sauce, sesame oil, and cornstarch in a small bowl, then stir into the chicken mixture.
Cook, stirring constantly, for 2 to 3 minutes or until the sauce is slightly thickened.
Arrange the chow mein noodles on 4 dinner plates and ladle the skillet mixture on top.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2346 Calories from Fat 926

% Daily Value*

Total Fat 107 g165.1%

Saturated Fat 16.9 g84.6%

Trans Fat 0 g

Cholesterol 7.2 mg2.4%

Sodium 2402 mg100.1%

Total Carbohydrates 225 g74.8%

Dietary Fiber 9 g36%

Sugars 4.8 g

Protein 135 g269.4%

Vitamin A 0.2% Vitamin C 6%

Calcium 6.5% Iron 52.1%

*Based on a 2000 Calorie diet


Chicken Chow Mein Recipe