Easy Chicken Chow Mein

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “This is fresh-tasting and easy to make. I enjoy it much better than take-out.”

    Ingredients

  • 1packagefresh celery( sliced)
  • 1tablespoon olive oil or 1tablespoonvegetable oil
  • 1cupbean sprouts
  • 1 (4ounce) cans mushroom pieces, drained
  • 1 (7ounce) cans sliced water chestnuts, drained
  • 2cupscut up cooked chicken
  • 3tablespoonscornstarch
  • 1/4 cupwater
  • 1 (10ounce) cans condensed chicken broth
  • 1/4 cupsoy sauce
  • hot cooked rice
  • chow mein noodles
  • Directions

  • In a large pot, saute celery in oil for apx 5 minutes or until crisp-tender.
  • Add bean sprouts (if using), mushrooms, water chestnuts, and chicken.
  • In a large bowl, blend cornstarch with water.
  • When smooth, add chicken broth and soy sauce to bowl.
  • Mix well and pour over meat and vegetables.
  • Bring to a boil, stirring until sauce thickens.
  • Reduce heat to low.
  • Cover and simmer 10 to 15 minutes.
  • Serve over hot, cooked rice and chow mein noodles.
  • Reviews

  • “This was a really good recipe. I was using leftover roast beef that I cut in strips so I changed it from chicken broth to beef. I chopped 3 celery stalks, 1/2 a red pepper and 1/2 white onion. Sauteed it all together then added the broth and cornstarch mixture. Add bean sprouts last as they take no time to heat through and will maintain their crunch. Will make again for sure. Mahalo”

  • “Since we’ve moved to NC 6 years ago, we’ve missed our good old MN chow mein.Here we get the large chunks of veggies in a watery type of so-called sauce.Every time we go back to visit our family in MN, good old chow mein is a must for us.I’ve tried several methods of cooking my own chow mein, but this is it!!!Absolutely delicious.My husband said, “This tastes like real chow mein!”Will make often.”

  • “This recipe saved our supper tonight! After reading the reviews, I also added onion & red peppers, plus additional celery, doubled the sauce. Easy, fresh & delicious. Thanks for posting a winner!”

  • “This was amazing!We love Chinese takeout but being somewhat of a healthy cook we don’t get it often.This was so much better than takeout.I used low sodium Soy, low sodium Chicken Broth and Brown Rice.Two thumbs up from the whole family!It is going into the menu rotation on a permanent basis for sure.”

  • “Good recipe and very similar to what my mom made. She added molasses, ginger root and a little bit of mustard which really gives it an extra zing.Great with roasted pork.”

  • “Easy to make and very good. My kids even ate it!”

  • “When I was a little girl, we frequented a charming Chinese restaurant that served the absolute best chicken chow mein.I have been to MANY restaurants since only to be disappointed–until I made this recipe last night!!!THIS WAS IT!I loved it, my family loved it and it will become a staple in my home for years and years to come.I cannot thank you enough for sharing this recipe and for taking me back to such an endearing childhood memory!”

  • “This was very good.When I started to make this, I realized my celery had gone bad, so I subbed some shredded carrots and chopped onion for the celery.Very enjoyable meal, easy to make on a weeknight.”

  • “My favorite! My husband and I both love Chicken Chow Mein and this went over very big. I did change the recipe a little bit by using 2 cups of sliced onion and two cups of sliced fresh celery. I also added some red peppers. This was way better than take out and will be made often.”

  • “Oh wow! Both Dh and I agreed that this meal took us way back. We both have memories of eating this exact tasting dish as kids.Very different than the stir fry that I usually make. I used fresh mushrooms, 4 stalks of celery, added red bell pepper, sliced onion and some thinly sliced cabbage. My can of broth was 14 oz., so I left out the water and and whisked the cornstarch with the broth.I’m so glad I chose your recipe. It was true comfort food for us both. I’ll be making this again, often. Thanks for posting!”

  • “over the top”

  • “So easy to make after work, and now one of my kids’ requested dishes. Thank you!”

  • “This recipe is mid-western, not Chinese.But, it is near to the chow mein my mother made.Albeit, cut back on the soy sauce a bit and add one or two tablespoons Port Arthur Brown Sauce; this serves to add a depth and richness otherwise lacking. Begin with a diced onion cooked translucent in oil.Also, try including diced red and/or green bell pepper.In any case, for a 1960’s mid-western take on Chinese, this fits the bill.”

  • “Excelent!! I doubled the recipe and added a whole chopped oinion. This is MUCH better chow mein than take out. Thanks for posting”

  • “Loved it! Was easy to make we aren’t a big fan of water chestnuts so I added cabbage instead. Tastes exactly like take out and re-heats very well! Yummy!”

  • “Chicken chow mein is one of my husbands favorite and this one was no disappointment.I did double the sauce and it was perfect.Thanks for sharing a delicious and EASY recipe.”

  • “Delicious! My mother used to make this for me when I was little but hers was very sweet and with fried onions.This was perfect for my sugar-hating DH and onion-hating DS! Thank you!”

  • “This recipe is so good I couldn’t finish eating it without saying, “Thank you!”Takeout can get pricey for a family of 5 but who needs it when you have this recipe?!The only thing I’ll do different next time is to double the sauce.Excellent!!!”

  • “Very easy to make and it is wonderful. Thanks Lisa!I don’t need chinese take out anymore.”

  • “chicken chow mein is one of my favorite take-outs, and this recipe is excellent w/the exception of the soy sauce- you don’t need it!also, I found that it is better if you double the liquid ingredients, which gives more sauce to put over the fried rice (that has the soy sauce already)…so good I don’t order take out anymore!!!”

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