In need of a quick, healthy evening meal? This chicken chow mein recipe is ready in under 25 minutes and is below 500 calories per serving. It also has just under two of your five-a-day fruit and vegetables, so it’s packed full of goodness.
My healthy alternative to Chinese takeaway
Whenever I start thinking about cooking something new, I think about all of my family’s favourite foods and work out which ones I haven’t cooked before. Then I start experimenting.
When we order Chinese takeaway my husband will always, always order a chicken chow mein, so this seemed like an obvious choice to create a recipe for.
I wanted to create something that would be similar in taste to a takeaway chicken chow mein (well actually more yummy as it turns out) but to know what was going in it, keeping it low in calories and packed full of vegetables. This chow mein recipe has red pepper, carrots and spring onions which not only really add to the flavour, but also add colour too. This makes it look, as well as taste, delicious.
LOOKING FOR MORE DELICIOUS RECIPES?
Join the Charlotte's Lively Kitchen mailing list to hear about new recipes first.
Chicken Chow Mein Recipe
INGREDIENTS
- 100 g dried medium egg noodles
- 1 large chicken breast - approx. 200g
- 1 inch cube fresh ginger
- 2 cloves of garlic
- 4 spring onions
- 1 medium carrot - approx. 60g
- 1 red pepper
- 1 tsp toasted sesame oil
- 2 tsp sunflower oil
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 2 tsp dry sherry or shaoxing rice wine
- salt and pepper
For the marinade
- ½ tsp toasted sesame oil
- 1 tsp light soy sauce
- 1 tsp dry sherry or shaoxing rice wine
- salt and pepper
INSTRUCTIONS
Marinate the chicken - this can be done immediately before cooking or several hours in advance
- Prepare the marinade by mixing 1tsp sherry/rice wine, 1 tsp light soy sauce, ½ tsp toasted sesame oil, ¼ tsp pepper and salt
- Chop the chicken breast into thin strips and mix thoroughly with the marinade - ensure that the chicken is cut to a uniform thickness, otherwise thinner pieces will dry out during cooking.
- Cover and refrigerate until ready to use.
Cook the noodles
- Bring a pan of water to the boil
- Add the noodles and cook according to the packet instructions (approx 5 minutes) - leave the noodles al dente as they will be cooked further later
- Once cooked, drain immediately and cool quickly with cold water to prevent them cooking further
While the noodles are cooking, chop the vegetables
- Chop the red pepper into thin strips
- Peel the carrot and chop into matchsticks
- Finely chop the garlic and ginger
- Thinly slice the spring onion - set aside the green ends to use as a garnish
Cook the stir fry
- Heat 1 tsp sunflower oil in a wok
- Once hot, add the marinated chicken and cook for 1-2 minutes until browned on the outside but not cooked through
- Remove the chicken from the pan and set aside
- Add the remaining sunflower oil (1 tsp) and once heated add the garlic and ginger and cook for 30 seconds
- Add the cooked noodles, carrots, peppers, spring onions, light soy sauce (2 tsp), dark soy sauce (2 tsp), sherry/rice wine (2 tsp) and cook for 2 minutes. Season with salt and pepper.
- Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked - don't over cook the chicken as it will go dry
- Mix through 1 tsp toasted sesame oil.
- Serve immediately sprinkled with the green ends of the spring onion
NOTES
NUTRITIONAL INFORMATION
More heathy dinner inspiration…
If you’re looking for more healthy dinners then take a look at my DELICIOUS DINNERS WITH UNDER 500 CALORIES, including my SALMON CHOW MEIN.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Dairy-Free
- Tree Nut-Free
- Peanut-Free
- Sulphur Dioxide & Sulphite-Free
- Fish-Free
- Crustacean-Free
- Mollusc-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
Cindy says
2 March 2016 at 9:25 amYou need to velvet your chicken!!
Tyvek Coib says
25 October 2015 at 11:16 amCould you please tell me which brand of noodles you use, and if they are available online? I can never find the right noodles for chow mein! It s really frustrating. Thanks!
Charlotte Oates says
25 October 2015 at 9:53 pmI use Sharwood’s medium egg noodles. I always get them from Tesco (and I think they’re available in all big supermarkets) so I’m not sure if they’re available from any online retailers (I did find them on Amazon but they were out of stock).
Ellie says
13 April 2015 at 3:52 pmI can’t wait to try! Looks amazing!
Charlotte Oates says
14 April 2015 at 9:53 pmThanks Ellie. I hope you enjoy it x
Christine says
21 January 2015 at 3:32 amThis looks like the U.S. Version of Lo-mein, in the states, chow mein is with a clear sauce served with crunchy small fried noodles. Still looks yummy, love different countries take on things, can’t wait to try it.
Charlotte Oates says
21 January 2015 at 8:46 pmThanks Christine. I knew there were some differences in how we describe foods between the UK and the US but I had no idea there were so many, I seem to be learning a new one every day! As I learn more I’ll hopefully be able to make things clearer for everyone. If you spot any more then let me know.
I hope you enjoy the chow (lo) mien.
Ashley says
11 January 2015 at 3:53 amIsn’t this lo-mein? Lo mein has noodles where chow mein is a veggie and meat with a white sauce topped with crunchy noodles sometimes. Or are there different varieties?
Charlotte Oates says
11 January 2015 at 8:19 pmErm, I’m not really sure, and it turns out the rest of the world isn’t entirely clear either. I googled “what’s the difference between chow and lo mien” and the first few results all seemed to suggest something a little different. The good news (for me) is that my dish definitely seemed to meet some of the descriptions of a chow mein and it resembles what I’m used to having from take-aways (although much nicer obviously 🙂 ).
I have to say I’ve never had chow mein with a white sauce, perhaps it’s made differently where you are. I expect it’s one of those food that’s been adapted over time to suit local tastes and probably varies quite a lot from place to place.
turtle66 says
8 January 2015 at 8:10 amMmm Chow Mein!
Charlotte Oates says
8 January 2015 at 10:00 amCouldn’t have put it better myself 🙂
Thalia @ butter and brioche says
5 January 2015 at 5:25 amCan’t remember the last time I had a chow mein… I definitely need to make this (or order chow mein for take out) tonight!
Charlotte Oates says
5 January 2015 at 4:07 pmI vote for making this 🙂 much nicer (and better for you) than take-away
April @ Girl Gone Gourmet says
4 January 2015 at 8:07 pmChicken chow mein is one of my favorites, too, but I’ve never tried making it – your recipe looks simple and tasty!
Charlotte Oates says
4 January 2015 at 10:10 pmIt is really simple and pretty quick to make, you should definitely try it sometime.
Mel says
12 November 2014 at 11:02 pmLove you for your accuracy! x
Mel says
12 November 2014 at 10:31 pmThis really is the kind of food we love. Hubby is always the one making Chow Mein so I’ll show him your recipe! You made me smile with your really precise timings (24 minutes!) x
Charlotte Oates says
12 November 2014 at 11:01 pmThat was one of my first recipes. I had my phone timing me to make sure it was accurate. I’m a bit more relaxed about it now, nearest five minutes is close enough.