Chicken Veggie Chow Mein

Cheryl Croce Culver


Are you ready? Because it's time for Easy Chicken Veggie Chow Mein. Using plenty of veggies and your Wok or a skillet, you can make this Chinese restaurant classic right in your very own kitchen.

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4 tsp
soy sauce, low sodium
1 can(s)
14 1/2 ounce chicken broth
2 stalk(s)
celery sliced 1/4 inch thick pieces
2 large
carrots sliced 1/4 inch thick
1 small
onion, sliced
1 can(s)
8 ounces water chestnuts, drained
1 can(s)
16 ounces bean sprouts, drained
1 bag(s)
frozen stir fry vegetables
2 Tbsp
2 c
cubed cooked chicken

How to Make Chicken Veggie Chow Mein


  • 1In a medium-sized saucepan, combine the soy sauce and all but the reserved 3 tablespoons chicken broth over medium-high heat. Add the celery, carrots, and onion and cook for about 10 minutes, until tender. Stir in the water chestnuts and bean sprouts, add bag of frozen veggies. In a small bowl, combine the cornstarch and the reserved 3 tablespoons chicken broth; stir into the vegetable mixture until the liquid thickens.
  • 2Add the chicken and mix well; cook for 3 to 4 minutes or until the chicken is heated through.
    Serve over cooked spaghetti or plain or fried rice, and top with crispy chow mein noodles.
    Enjoy Good Food

Printable Recipe Card

About Chicken Veggie Chow Mein

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy, Heirloom