One Pot Chicken Chow Mein

chicken chow mein in a black frying pan.

Course: Main Course

Cuisine: American, Asian

Diet: Low Fat

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 372cal

Author: Ashley Fehr

Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

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Ingredients

1 tablespoon oil
3 boneless, skinless chicken breasts, cubed (about 1½ lbs)
3 cups shredded cabbage or coleslaw mix
1 red bell pepper (thinly sliced)
1 cup shredded or matchstick carrots
1 cup stringless snap peas
3-4 cloves garlic (finely minced)
1 teaspoon freshly minced ginger
1 teaspoon salt
¼-½ teaspoon red chili flakes
2 cups low-sodium chicken broth
⅓ cup low-sodium soy sauce
⅓ cup hoisin sauce
12 ounces fresh chow mein noodles** (340g) from the refrigerated section
2 tablespoons water optional
1 tablespoon cornstarch optional

Instructions

Heat the oil in a large saucepan over medium-high heat. Cook and stir the chicken, about 3 to 4 minutes, until no longer pink.
Add the cabbage, pepper, carrots, and peas and cook, stirring occasionally, for 2 to 3 minutes, or until the veggies are slightly softened.
Add the garlic, ginger, salt, and chili flakes (more or less according to your tastes) and cook for 1 minute.
Stir in the broth, soy sauce, and hoisin sauce and bring to a simmer. Add the noodles and reduce the heat to medium-low.
Cover and cook, stirring every couple of minutes so the pasta doesn’t stick together, until al dente, about 4-6 minutes.
If desired, combine the cornstarch and water in a small bowl and stir into the sauce to thicken.
Taste, adjust seasonings according to your preferences, and serve.

Video

Notes

*If you are using salted broth and soy sauce, omit the added salt and season to taste before serving.

**If using dried pasta instead of fresh noodles, increase the broth to 4 cups.

Nutrition