Stir-Fried Chicken Chow Mein with Crisp Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and colorful chicken chow mein loaded with tender chicken strips and crunchy vegetables tossed in a savory soy-ginger sauce. This Chinese-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, canola oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Chinese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons canola oil in a large wok or skillet over high heat until shimmering. Add 1 pound thinly sliced boneless skinless chicken breasts and stir-fry for 4-5 minutes until lightly browned and cooked through.
  2. Step 2: Add 3 cloves minced garlic and 1 tablespoon grated fresh ginger to the wok, stir-frying for 30 seconds until fragrant.
  3. Step 3: Stir in 3 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1/4 cup chicken broth. Add 8 ounces cooked chow mein noodles, 1 cup shredded carrots, 1 cup sliced bell pepper, and 1/2 cup sliced green onions. Toss everything together and stir-fry for 2-3 minutes until the noodles are heated through and the sauce thickens slightly.
  4. Step 4: Drizzle 1 teaspoon sesame oil over the dish, toss to combine, then serve immediately.

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