We all know the allure of takeout — it’s quick, convenient and sometimes exactly what you’re craving. And we can’t resist some good Chinese food on a Friday night. But what if you could enjoy those same delicious flavors in a healthier, more customizable way? This chicken chow mein recipe takes just 30 minutes to make. Packed with savory stir-fried noodles, tender chicken and colorful vegetables, it delivers the comforting taste you love without all the added sodium and fats. Plus, you get to control the ingredients, ensuring everything is fresh and cooked to your liking. (Using a wok to fry? Learn how to clean it with this savvy trick!)
For the best texture in this chicken chow mein, cook the noodles separately according to the package instructions before stir-frying them. This prevents them from becoming soggy. Additionally, add other vegetables like broccoli, snow peas or baby corn. You can even switch up the protein with shrimp or tofu! What are your favorite ingredients in chow mein?
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. linguine pasta
- 1 Tbs. oil
- 2 carrots, cut into ¼”-thick sticks
- 1 rib celery, halved lengthwise, cut into 3”-long thin slices
- 1 (8 oz.) zucchini, cut into ½”-thick strips
- 1 lb. boneless, skinless chicken thighs, cut into ½”-wide strips
- 3 scallions, cut into 2½” pieces
- 2 cloves garlic, minced
- 4 tsp. grated peeled fresh ginger
- ⅓ cup teriyaki baste and glaze (such as Kikkoman)
- 1 tsp. toasted sesame seeds
- Scallion curls
Instructions
PrintCook pasta according to package directions; drain. Return to pot. In large nonstick skillet, heat oil over medium-high heat; add carrots and celery. Cook 4-5 min. Add zucchini; cook 3 min.; remove. Add chicken; cook until no longer pink, 7-8-min. Add scallions, garlic and ginger; cook 1 min. Stir in teriyaki and ¼ cup water; cook 1 min.
Add to pasta; toss until combined. Transfer to serving plate. Top with sesame seeds. Garnish with scallion curls.
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