Chow Mein With Chicken and Vegetables Recipe -
Chow Mein With Chicken and Vegetables Recipe
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How to Make Chicken Chow Mein
See how to make a classic Chinese-American noodle dish. See more
  • READY IN 55 mins

Chow Mein With Chicken and Vegetables

Recipe by  

"This stir-fry combines chicken breast, bok choy, zucchini, carrots, snap peas, and chow mein noodles in a flavorful Chinese-inspired sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Whisk soy sauce, corn starch, and sesame oil together in a large bowl until smooth; add chicken strips and toss to coat. Cover and refrigerate for at least 20 minutes.
  2. Combine chicken broth, oyster sauce, and sugar in a small bowl and set aside.
  3. Bring a large pot of water to a boil. Add noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
  4. Heat vegetable oil in a large skillet. Cook and garlic in hot oil for 30 seconds; add marinated chicken. Cook and stir until browned and no longer pink in the center, 5 to 6 minutes. Remove chicken mixture to a plate. Cook and stir bok choy, zucchini, snap peas, and carrot in the hot skillet until softened, about 2 minutes. Return noodles and chicken mixture to the skillet. Pour broth mixture into noodle mixture; cook and stir until warmed through, about 2 minutes. Serve garnished with green onions.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2013

I made this for dinner last night and it must have been very good because there was none left by the time I got around to eating! Everyone loved it. I added a little fresh, finely minced ginger with the garlic because we all love ginger. I used a 10 oz package of noodles as that is the size they came in. When making this don't over cook the noodles or you will end up with mush. 4 - 5 minutes is all they take. Have everything chopped and prepped as this comes together really fast and there is no time to stop and measure or chop.

Most Helpful Critical Review
Mar 03, 2013

This is amazingly flavorless in a way that defies physics, cooking and all reason. I dumped in an entire bottle of teriyaki sauce & a cup of peanuts to attempt to coax it back to life, but nothing could be done; our dinner had flatlined.


32 Ratings

Mar 07, 2013

The recipe did take a lot of prep work but the taste was as good as the lo mein noodles in a Chinese restaurant without the greasy taste. My children loved it and asked for seconds. I especially appreciated the additions of vegetables.

May 26, 2013

This was bland. I did make a couple changes that probably affected flavor some, but I doubt they would have changed the overall flavor enough to make much of a difference. Instead of sesame oil, I used canola oil plus a very generous amount of sesame seeds to get the sesame flavor. Instead of Oyster Sauce, I used 2 T chicken broth + 1/4 tsp white vinegar. To make it palatable, I needed to add a lot more green onion, soy sauce and garlic salt. This is probably a good base recipe. Will play with it to try to make it really good.

Mar 27, 2013

Changed it a little by replacing the zucchini with bean sprouts and didn't have oyster sauce on hand so just used broth. We used dry noodles instead of the cooked noodles. My husband loved it and he is very pick about his Chinese food.

Feb 23, 2013

Great recipe, easy to modify... Using what I had on hand substituted skinless thighs, and instead of marinating cooked in very light sesame oil with minced ginger and soy sauce, removed the bones as they cooked & added the cornstarch mixed with a little cold water and 1 Tbsp soy sauce plus a little garlic/onion powder after the broth/oyster sauce/sugar mix. Also used only 1 head bok choy, but upped to 1 whole small zucchini and added a little celery, 1/2 can water chestnuts and 1/2 can cut baby corn. Very flexible. As prepared, it was really flavorful.

May 25, 2013

I made it following the recipe step by step, except added a little more oil for the vegetables. I liked it and would make again.

Apr 29, 2013

Very good. I put more snap peas in and probably more carrot, but less bok choy and it was much more than 4 servings!! We definitely have dinner for tomorrow. Also, I used baked tofu for the chicken and "Not chicken" bouillon (for vegetarians)


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  • Calories
  • 526 kcal
  • 26%
  • Carbohydrates
  • 61.7 g
  • 20%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 11.9 g
  • 48%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 992 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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