Chicken Chow Mein

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Chicken Chow Mein

Comments
Prep/Cook
PREP TIME: 15min COOK TIME: 15min
Serves
Serves 4

  • 330
    Calories
  • 42g
    Protein
  • 1410mg
    Sodium
  • 1.5g
    Sat. Fat
  • 5g
    Sugar

Ingredients Ingredients

Ingredients

2 tsp.sesame oil

1/2 tsp.salt

1/4 tsp.black pepper

1/2 cupchicken broth

3 tbsp.soy sauce

2 tbsp.oyster sauce

1 tbsp.cornstarch

2 tsp.granulated sugar

2 tbsp.peanut or vegetable oil

3 clovesgarlic, minced

1 tbsp.ginger, grated

2 stalkscelery, thinly sliced on the diagonal

4 cupsthinly sliced Napa cabbage

2 cupsshredded carrots

2 scallions, chopped, for garnish

Crispy chow mein noodles for garnish


Step 1

Step 1

Season

Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.

Step 1
Step 2

Step 2

Step 2

Whisk

In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.

Step 3

Step 3

Stir-Fry

Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.

Step 3
Step 4

Step 4

Step 4

Serve

Transfer to a platter and garnish with chopped scallions and crispy chow mein noodles.

Ta Da

Chicken Chow Mein

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Add Your Comment

Rated 5/5 based on 1 customer reviews
A classic chicken dish, this chicken chow mein with fresh napa cabbage makes a healthy, quick family meal. Serves 4 https://www.perdue.com/recipeimages/chicken_chow_mein_tada_thumb.jpg https://www.perdue.com/recipeimages/chicken_chow_mein_tada_thumb.jpg

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