Recipe Background
Before you start pulling out your phone to start a mobile order, head to your kitchen and make One-Pot Chicken Chow Mein instead! In the time it takes to watch the little car graphic make its route to your doorstep, you can have a piping hot plate of this takeout classic, loaded with juicy chicken and fresh veggies, ready for you to enjoy. Easy to clean up and very delicious to eat, One-Pot Chicken Chow Mein will always make you think twice about ordering out!
Before you start pulling out your phone to start a mobile order, head to your kitchen and make One-Pot Chicken Chow Mein instead! In the time it takes to watch the little car graphic make its route to your doorstep, you can have a piping hot plate of this takeout classic, loaded with juicy chicken and fresh veggies, ready for you to enjoy. Easy to clean up and very delicious to eat, One-Pot Chicken Chow Mein will always make you think twice about ordering out!
Ingredients
- 1 tablespoon canola oil
- 3 (4-ounce) chicken breasts boneless and skinless, cubed
- 3 cups cabbage shredded, can substitute coleslaw mix
- 2 large carrots peeled, chopped or shredded
- 1 red bell pepper thinly sliced
- 1 cup sugar snap peas strings removed
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1/4 teaspoon red pepper flakes plus more, to taste, for garnish
- 4 cups chicken broth
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 12 ounces thin spaghetti can substitute chow mein stir-fry noodles
- 2 tablespoons water
- 1 tablespoon cornstarch
- honey to taste
- paprika to taste, for garnish
Directions
- In a large pot over medium-high heat, add the oil.
- Add the chicken cubes to the heated oil and cook until they are mostly golden.
- Add the cabbage, the carrots, the bell peppers, and the snap peas to the chicken cubes and cook until the veggies have slightly softened, about 2-3 minutes.
- Add the garlic, the ginger, and 1/4 teaspoon of the red pepper flakes to the chicken mixture and cook, about 1 minute.
- Stir the chicken broth, the soy sauce, and the hoisin sauce into the chicken mixture, then bring to a boil over medium-high heat.
- Add the spaghetti to the chicken mixture and reduce the heat to medium.
- Cover the pot and cook the chow mein, stirring frequently, until the spaghetti is al dente and the chicken cubes have reached an internal temperature of 165 degrees F.
- In a small bowl, add the water and the cornstarch and stir to combine.
- Add the slurry mixture to the chow mein and stir until it is slightly thickened.
- Taste the chow mein and sweeten it with the honey, as needed. Stir to combine.
- Serve the chow mein evenly sprinkled with the extra red pepper flakes and the paprika.
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