Print Options

Back to Chicken Chow Mein >

Include these items:

Select reviews >

Taste of Home Logo

Chicken Chow Mein

Chicken Chow Mein
“When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy.” —Beth Dauenhauer, Pueblo, Colorado
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon cornstarch
  • 2/3 cup reduced-sodium chicken broth
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 pound sliced fresh mushrooms
  • 2/3 cup thinly sliced celery
  • 1/4 cup sliced onion
  • 1/4 cup thinly sliced green pepper
  • 2 tablespoons julienned carrot
  • 1 teaspoon canola oil
  • 1 garlic clove, minced
  • 1 cup cubed cooked chicken breast
  • 1 cup cooked brown rice
  • 2 tablespoons chow mein noodles

Directions

  • In a small bowl, combine the cornstarch, broth, soy sauce, salt and
  • ginger until smooth; set aside.
  • In a large skillet or wok, stir-fry the mushrooms, celery, onion,
  • pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2
  • minutes longer or until vegetables are crisp-tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Add chicken; heat through.
© Taste of Home 2013

2 of 2

Chicken Chow Mein (continued)

Directions (continued)

  • Serve with rice; sprinkle with chow mein noodles.
  • Yield: 2 servings.
Nutrition Facts: 1 cup chow mein with 1/2 cup cooked brown rice and 1 tablespoon chow mein noodles equals 307 calories, 7 g fat (1 g saturated fat), 54 mg cholesterol, 984 mg sodium, 35 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013