Skinny Chicken Chow Mein
Savor the irresistible flavors of this Skinny Chicken Chow Mein, a lighter take on the classic Asian-inspired stir-fry! Packed with tender strips of seasoned chicken, vibrant vegetables like julienned carrots, shredded cabbage, and crisp bell peppers, and tossed with perfectly cooked chow mein noodles, this dish is bursting with color and wholesome ingredients. The flavorful sauce, made from low-sodium soy sauce, oyster sauce, sesame oil, and a touch of honey, effortlessly ties it all together without overpowering. Perfect for a quick weeknight dinner, this recipe comes together in just 35 minutes and is delightfully customizable with whole wheat spaghetti or optional water chestnuts for added crunch. Healthy, satisfying, and incredibly easy to make, this Skinny Chicken Chow Mein delivers takeout-style deliciousness right from your own kitchen!
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Recipe Information
Ingredients
- 450 grams Boneless, skinless chicken breast
- 200 grams Chow mein noodles (or whole wheat spaghetti as a substitute)
- 1 tablespoon Olive oil
- 4 tablespoons Soy sauce (low sodium)
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Honey
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 large Carrot, julienned
- 2 cups Cabbage, shredded
- 1 medium Bell pepper, thinly sliced
- 4 stalks Green onions, chopped
- 1 can Water chestnuts (optional), sliced
- 1 teaspoon Cornstarch
- 50 milliliters Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the chow mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Slice the chicken breast into thin strips and season with salt and black pepper.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, honey, cornstarch, and water to make the sauce. Set aside.
Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and stir-fry until fully cooked, about 5-6 minutes. Remove from the pan and set aside.
In the same wok, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the julienned carrot, shredded cabbage, and sliced bell pepper to the pan. Stir-fry for 3-4 minutes or until the vegetables begin to soften but remain crisp.
Return the cooked chicken to the pan along with the cooked noodles, green onions, and water chestnuts (if using). Toss everything well.
Pour in the prepared sauce and stir to coat all the ingredients evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Remove from heat and serve immediately. Optionally, garnish with additional chopped green onions or sesame seeds.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
