This was pretty good, although not a true oriental taste. Here are the changes I made (a combination of those previously listed): I added about 1 cup sugar snap peas, 1/4 tsp ginger, 1 tsp garlic powder, 1/4 c soy sauce, 2 1/2 T cornstarch. Next time I won't do the green beans, because for me they didn't make much sense, perhaps bean sprouts would have been better.

This really lacked something. Was more like a Pot Pie filling than a Chow Mein. Made the noodles like a prior reviewer suggested- fried in oil, soy sauce and ginger; those were really good.

This one tastes almost like the canned chicken Chow mein. I thought it was good but it was missing a little something.

This was absolutely delicious! I did change it a bit just to take out the celery and green beans and to add bean sprouts and water chestnuts. The sauce was a little on the thin/watery side but next time I think I will add less chicken broth. I served it over white rice so instead of chicken chow mein, I made chicken chop suey! Great recipe!

Very good! We served the dish over rice, and it was wonderful vegetable filled comfort food on a cold day. I used fresh green beans from the garden but I imagine frozen green beans would be good too. I also buy rotisserie chickens from the store deli, and use them for all my recipes that call for cooked chicken. It is a big time saver for me when cooking.

I have made this several times and my whole family enjoys it. I love bean sprouts so I use 1/2 lb of bean sprouts in place of the green beans. For previous posters, I did a little research and chow mein is traditionally served *over* crunchy/fried noodles, lo mein is made with soft noodles. Don't avoid this recipe because it's not quite what you're looking for - find a way to work it in somewhere. You won't regret it!

very excellent chow mein...i would just like to clear something up for everyone...i was born in philadelphia..but moved to LA for college...Lo Mein is the dish on the east coast which west coasters consider Chow Mein...chow mein is actually an eggy, runny dish served over white rice...Lo Mein (means soft noodles) is the noodles and brown sauce...please dont botch this recipe! it is perfect for what chow mein REALLY is.

I LOVE Chinese food and this recipe fills my love of Chinese food. Great recipe and thanks for posting it!

Really good, will definately make it again. What's great about recipes like this is that you can really throw whatever you have on hand in them. It was quick and healthy, all in the prep work, which makes a great weeknight meal. My own changes: I cooked the chicken in 2 minced garlic cloves and olive oil, used 1 can sliced water chestnuts, 2 cloves pressed garlic instead of garlic powder, 1/4 tsp. ginger, 1/2 cup sugar snap peas & 1/2 cup bean sprouts instead of green beans, 2 1/2 tbs of cornstarch and 2 1/2 tbs soy sauce.

I was fifteen before I realized that Chinese restaurants served more than just chow mein because that's all my mom ever ordered when we got take out. This is one of my least favorite Chinese dishes, but my hubster loves it and enjoyed this version very much. Even in restaurants, chow mein isn't all that flavorful, but I did add more seasonings and more soy sauce to give it a little zip. I also threw in water chestnuts, sugar snap peas instead of the beans and a ton of sliced onions. A light and healthy dinner, Ruth, and I thank you!

very good recipe.I used other veggies and a little salt & pepper but my husband & i both thought it was wonderful-thank you

this recipe was VERY good. we added mushrooms, baby corn, bamboo shoots, water chesnuts and bean sprouts. over all it was really good.

Wonderful dish! I made a few changes beforehand such as seasoning the chicken in lemon pepper and basil, added a little more soy sauce, added some chopped up cabbage and bean sprouts instead of green beans. I also took out the baby corn because my husband doesn't like them much. A really wonderful meal as chow mein is his favorite. I served it over rice and added some crispy chow mein noodles on the top. Making it made me have more interest in studying asian dishes as we can never find a good asian restaurant anymore. They've all practically turned into fast food or buffets now!

I'd probably use a bit more soy sauce, less celery and add peas to make it even better.

Pretty good! It needed a little more salt in my opinion - but with soy sauce- my family loved it!

Most of us think of chow mein as having noodles in it. If you wish to try this, I recommend buying chow mein noodles (not the hard ones in the can, but the ones you boil like pasta. Find it in the asian food section. In better stores, try choe mein udon noodles and cook according to directions) Fry the noodles after cooking in 2 tablespoons of sesame oil to which three tablespoons of soy sauce (I recommend low sodium!) 1 teaspoon each garlic powder and grated ginger. Chinese five spice can be used to taste also. Serve this basic recipe over the noodles.