Nutty Chicken Chow Mein

Servings 6 people


  • 2 1/2 cups julienned carrots
  • 2 cups trimmed snow peas
  • 6 ounces chow mein noodles
  • 1 teaspoon dark sesame oil divided
  • 1 1/2 pounds boneless skinless chicken breast cut crosswise into strips*
  • 6 tablespoons low sodium soy sauce divided
  • 1 1/2 cups low sodium chicken broth
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes more or less, to taste
  • 2 cups sliced mushrooms
  • 1 tablespoon grated fresh ginger
  • 1 cup sliced green onions sliced into 1-inch pieces
  • 1 1/2 tablespoons coarsely chopped dry-roasted peanuts


  • DO-AHEAD TIP: Cook rice.
  • In a large saucepan, cook carrots, snow peas and noodles in boiling water for 3 minutes; drain and set aside.
  • Heat half of the sesame oil in a large non-stick skillet over medium-high heat; add chicken strips and 2 tablespoons of soy sauce; stir-fry for 3 minutes.
  • Remove chicken from pan and keep warm. In a small bowl, combine remaining soy sauce, broth, sugar, and crushed red pepper flakes until the sugar has dissolved; set aside.
  • Heat remaining sesame oil in the skillet over medium-high heat; add mushrooms and gingerroot; stir-fry for 3 minutes. Add soy sauce mixture and cook for 1 minute.
  • Add carrots, snow peas, noodles, and chicken strips; toss to combine and heat through.
  • Sprinkle with green onions and peanuts and enjoy.


*LEANNE’S NOTE: Partially frozen chicken is easier to cut. NUTRITION per serving: 365 Calories; 12g Fat; 35g Protein; 29g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 951mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates. Points: 9 SERVING SUGGESTION: Serve steamed broccoli spears on the side. VEGETARIAN: Use non-breaded faux chicken patties and use vegetable broth instead of chicken broth. KOSHER: No changes necessary. GLUTEN FREE: Make sure soy sauce and broth are gluten-free. Use gluten-free noodles.
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