This post may contain affiliate links. Please read our disclosure policy.
Healthier Chicken Chow Mein has tender strips of chicken and lots of healthy vegetables in a flavorful sauce, all tossed with chow mein noodles.A great stir-fry meal—like this Healthier Chicken Chow Mein—has so much going for it! First of all, this Healthier Chicken Chow Mein is absolutely delicious. Strips of boneless, skinless chicken breasts are combined in a delicious sauce with lots of vegetables. A sprinkle of crispy noodles on top adds crunch and more flavor. old Weight Watchers cookbook we own. We made some changes, mostly increasing the amount and types of vegetables in the dish, plus a few tweaks to the sauce. This Healthier Chicken Chow Mein is a filling meal-in-one. Plus it makes a generous amount, so you can pack up leftovers for another meal (or two)! Finally, it is quick and easy to make—in fact, the most time-consuming part about this recipe is chopping the vegetables! But you can do all of that chopping in advance, then cook up the entire dish in about twenty minutes.
What is Chow Mein?Chow Mein is the English version of the words chāu-mèing which translates to “stir-fried noodles” in Chinese. At most American Chinese restaurants, chow mein is most commonly made with chicken, stir-fried noodles, celery and onions. You can swap in other meats or seafood if you prefer, such as beef, pork, or shrimp. Or, leave out the chicken and make this a vegetarian meal. Either way, this Healthier Chicken Chow Mein is really delicious and a meal the entire family will enjoy! You may enjoy these other Stir-Fry Recipes:
- Stir-Fry Bok Choy with Red Pepper and Broccoli
- Stir Fry Salmon and Vegetables with Multi-Grain Medley
- Sweet and Sour Shrimp Stir-Fry
- Beef Teriyaki and Vegetables
1 10-ounce package uncooked lo mein noodles, or equal amount of dry thin spaghetti
1 ½ pounds boneless skinless chicken breasts, cut into bite sized strips
2 tablespoons dry sherry
3 tablespoons oyster sauce, divided
3 tablespoons low sodium soy sauce, divided
1 teaspoon sesame oil
½ teaspoon kosher salt
½ teaspoon white pepper
1 teaspoon white granulated sugar
2 teaspoons corn starch
¼ cup canola oil, divided
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 ½ cups onion, diced
1 celery stalk sliced
1 medium green bell pepper diced, about 1 ¼ cups
1 large carrot, peeled and cut into julienne strips
4 cups bok choy sliced, keeping bottoms separate from tops
3 cups Napa cabbage, sliced
1 cup low sodium chicken stock
2 cups bean sprouts (fresh if available or canned bean sprouts drained)
Crispy chow mein noodles for garnish, optional
Bring four quarts of water to a boil and follow package directions to cook the noodles. Rinse in cold water twice then set aside until the end of the recipe.
Cut the chicken into bite sized strips.
In a medium bowl mix sherry, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, sesame oil, salt, pepper, sugar and corn starch. Whisk to combine and add all of the chicken and let sit while you prepare the remaining ingredients, or at least ten minutes.
Just before heating the wok, pour the chicken and marinade into a strainer over a bowl. Stir the chicken around so it drains. Do not discard the liquid.
Heat a wok over the highest heat you have and add a few teaspoons of the oil. Once smoking hot, add the ginger, garlic, onion, celery and green pepper and stir fry until starting to soften but still a little crunchy. Pour out into a large bowl.
Add a few more teaspoons of oil and once hot, add the carrot and the bok choy bottoms. Stir fry a minute or two then add the green tops along with the Napa cabbage. Stir fry a few minutes longer just until the greens start to wilt. Add to the bowl with the other vegetables.
Add a few more teaspoons of oil and once hot, add half the chicken in a single layer and cook for a minute or two on each side until just cooked through. Remove to the bowl and repeat for rest of chicken and again remove to the bowl.
Heat the remaining oil and once hot add the cooked noodles along with the remaining tablespoons of oyster sauce and soy sauce, along with the drained marinade. Cook and toss with two pair of tongs until fully mixed and some of the liquid absorbed.
Add all of the ingredients from the bowl along with the bean sprouts and chicken stock and again with two pair of tongs, toss and mix to combine.
Remove from heat and pour into a serving bowl and top with the optional crunchy chow mein noodles.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.