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Chicken Chow Mein

Faster than takeout — and better for you too — this tasty toss is easy to customize with your favorite veggies.

Serving Size:


Active Time:

30 min.

Total Time:

30 min.


  • 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
  • 1lb. 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


  1. Cook 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.
  2. Add to pasta; toss until combined. Transfer to serving plate. Top with sesame seeds. Garnish with scallion curls.

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