An easy, one pot version of Chicken Chow Mein – loaded with peppers, cabbage, peas and carrots it’s an easy, healthy meal the whole family loves! You can say no to takeout and make this homemade Chicken Chow Mein in just 30 MINUTES! Includes step by step recipe video.
Can you believe it’s July already??
I feel like we will blink and it’ll be all crisp fall breezes and back to school and lunch prep. I’ll admit, I’ve always loved September for that reason — the routines are put back in place, the weather is beautiful, the foliage is beautiful, and fresh school supplies.
Now that I’m home with my girls and not returning to school, I sometimes feel a little left out without a good reason to stock up on post-its, colored pens and pretty highlighters. But one trip to the office supply store can fix that easily 😉
Either way, life is going to get crazy. My oldest is starting kindergarten (whaaaaat?!?), I’m expecting baby #3 in November, and I have a 2 year old with permanent ants in her pants. Easy, one pot meals are the way to go for us!
This recipe has been popular here on The Recipe Rebel since I first posted it September of 2015, but it needed a major facelift — I updated the recipe, photos and added a how-to video. You guys. The newer version is so, so good and — I think — definitely an improvement from the original.
There is really not that much that has changed, and if you’re not sure whether hoisin sauce is worth an extra purchase, just do it. It adds so much amazing flavor and you will find yourself using it over and over.
This was the fourth sample recipe that uses my Ultimate Mix and Match One Pot Pasta Guide! We love Asian food (or CanadiAsian as I like to call it), but especially Chow Mein. I just love the thin, skinny noodles!
What ingredients are in Chicken Chow Mein?
Now, traditionally Chow Mein is not likely made with Spaghettini (the skinny spaghetti), but it’s what I use every time because it’s so easy to find, and we love it. I always buy the kind with extra fiber, because why not?
I know they are not traditi0nal chow mein noodles, and some people will substitute with the authentic variety, and that’s okay. Just watch your liquid — maybe start with a little less than is called for and adjust as needed.
I will never profess to know anything about cooking authentic Asian food, but I do my best and this is one recipe we all love. I load it up with veggies and there are no fights at dinner time. My kids especially love getting to twirl their noodles! 😉
You might want to mix up the veggies and add bok choy, but I use snap peas, bell peppers, and carrot matchsticks because that’s what we enjoy!
I’m not a big fan of rules here, so you do your thang 😉
And if you’re into batch cooking or meal prep, I suggest making a big batch of this Instant Pot Shredded Chicken and setting some aside for this Chicken Chow Mein!
But these pots….
Friends, these things are amazing.
A few months ago (actually quite a long time ago), I was sent some of their The Rock cookware collection to try out and review. I asked specifically to be sent some from The Rock collection because I was so curious about whether they would live up to the hype.
The first few times we cooked with them, even my husband commented on how fantastically no stick they are. Seriously nothing sticks to these pans. They are heavy and good quality, and the finish is tough and long lasting. We have been using them for months now, and you know I put my pots and pans to the test. I actually don’t know if I ever want to use another set of pots and pans to cook, they are so, so easy to clean — and the perfect size for a one pot pasta like this!
Watch the recipe video and see how easy it is to make!
One Pot Chicken Chow Mein
- 1 tablespoon canola oil
- 2 boneless skinless chicken breasts, cubed
- 1 red pepper diced
- 1 cup stringless snap peas
- 1 1/2 cups shredded cabbage or coleslaw mix
- 1 large carrot peeled and shredded
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1-2 pinches red pepper flakes
- 4 cups chicken broth
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1 375 g box whole grain spaghettini pasta
- Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
- Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
- Add garlic, ginger, and pepper flakes and cook 1 minute.
- Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
- Cook the pasta, stirring frequently, for 5 minutes until pasta is separated (we don't want no clumps!) most of the liquid has been absorbed. Cover and cook for 3-4 more minutes until pasta is al dente or cooked to your preference. Serve.
**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.