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97% would make again

One-pot Chicken Chow Mein

featured in 6 Homemade Chinese Dinners
Claire Nolan
Tasty Team

Ingredients

for 5 servings

Marinade

  • ⅓ cup soy sauce (80 mL)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • pepper, to taste
  • 2 chicken breasts, cubed
  • ½ onion, julienned
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage (300 g), shredded
  • 2 packages ramen noodle, without seasoning packet
  • 1 ½ cups chicken broth (360 mL)

Garnish

  • scallion

Nutrition Info

  • Calories 506
  • Fat 22g
  • Carbs 50g
  • Fiber 6g
  • Sugar 11g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
  3. Let the chicken marinate in the refrigerator for at least an hour.
  4. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
  5. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  6. Place both of the ramen noodle bricks into the bottom of the pot.
  7. Pour in chicken broth over the noodles.
  8. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  9. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
  10. Garnish with scallions.
  11. Enjoy!

Ingredients

for 5 servings

Marinade

  • ⅓ cup soy sauce (80 mL)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • ¼ teaspoon red pepper flakes
  • pepper, to taste
  • 2 chicken breasts, cubed
  • ½ onion, julienned
  • 3 stalks celery, sliced
  • 4 carrots, julienned
  • 3 cups cabbage (300 g), shredded
  • 2 packages ramen noodle, without seasoning packet
  • 1 ½ cups chicken broth (360 mL)

Garnish

  • scallion

Nutrition Info

  • Calories 506
  • Fat 22g
  • Carbs 50g
  • Fiber 6g
  • Sugar 11g
  • Protein 25g

Estimated values based on one serving size.

Preparation

  1. In a bowl, mix soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, and pepper.
  2. Place chicken cubes into a re-sealable plastic bag pour half of the marinade into the bag and save the rest for later.
  3. Let the chicken marinate in the refrigerator for at least an hour.
  4. Pour the marinated chicken into a large pot and cook over medium-high heat. Remove chicken from the pot.
  5. Add sesame oil to the bottom of the pot and add the onion, celery, carrots, and cabbage. Sauté until the onions are translucent.
  6. Place both of the ramen noodle bricks into the bottom of the pot.
  7. Pour in chicken broth over the noodles.
  8. Cover the noodles with the vegetables as much as possible. Cover the pot with a lid and simmer for 5-7 minutes or until the noodles are cooked through.
  9. Break up the noodles and add back the chicken, and pour in the rest of the marinade from earlier.
  10. Garnish with scallions.
  11. Enjoy!

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