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One-Pot Chicken Chow Mein

Time :30 minutes
Yield :3 servings
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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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