Make this easy chicken chow mein recipe at home

This isn’t the beloved chicken chow mein of our childhood—it’s a new, improved, and even better version. (It just so happens to be healthier, too.) I’ve updated this long-time Chinese-American favorite to keep all the features of the original dish that we loved: delicious sauce-soaking noodles, bite-sized strips of tender, juicy chicken, and crisp vegetables. But I added even more vegetables and enhanced the flavor with Pan-Asian ingredients like Sriracha and lime.

You’ll probably spend more time getting ingredients out of the fridge and pantry than actually cooking. Despite the long list of ingredients, the recipe is quick and easy to make. The only preparation is to chop up a red bell pepper and spring onions, mince the garlic and ginger, and chop up the chicken. (You can avoid that by using chicken fillets.) Buy pre-shredded carrots and cabbage.

Make sure to cook the noodles first, as that takes longer than the rest of the meal.

chicken chow mein

8 ounces of spaghetti

1/2 cup salt-free chicken broth

3 tablespoons hoisin sauce

1 spoon of sugar

1 tablespoon sriracha

1 tablespoon fresh lemon juice

1 1/2 teaspoon cornstarch

2 tablespoons canola oil, divided

1 pound boneless skinless chicken breast halves, cut into 1/4-inch-wide strips or chicken fillets

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon minced fresh ginger

3 garlic cloves, minced

1 large red bell pepper, cut into 1/4-inch-wide strips

2 cups shredded red cabbage

1 cup grated carrots

4 ounces of peas

3 spring onions, thinly sliced ​​diagonally

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions; drain and reserve.

2. Combine broth, hoisin sauce, sugar, sriracha, lime juice, and cornstarch in a bowl.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper; add to skillet and cook, stirring occasionally, until lightly browned and cooked through, about 3 to 4 minutes. Transfer to a plate.

4. Heat remaining tablespoon of oil in skillet; add ginger and garlic and cook, stirring, 30 seconds until fragrant. Add bell pepper, carrots, cabbage and peas; cook, stirring constantly, until vegetables are slightly softened, about 2 minutes. Add broth mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook 1 minute. Add the noodles and cook, stirring, until coated with sauce and heated through, about 1 minute. Remove from heat and add the spring onions.

makes 4 servings

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