
One Pot: Chicken Chow Mein
Level
easy
Cooking
10 min
Preparation
30 min
Ingredients
Servings
6
Boneless Skinless Chicken Breast cubed | 3 |
Pasta or preferred noodles | 375 g |
Chicken Broth | 4 cups |
snow peas | 1 cup |
Red Pepper diced | 1 |
Cabbage shredded | 3 cups |
Carrot peeled and shredded | 2 |
Garlic minced | 1 tsp |
Ginger minced | 1⁄2 tsp |
Oil | 1 tbsp |
Red Pepper Flakes | 2 |
Soy Sauce | 1⁄4 cup |
Hoisin Sauce | 1⁄4 cup |
Corn Starch optional | 1 tbsp |
Water optional | 2 tbsp |
How to cook
Start cooking
- Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
- Add red pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
- Add garlic, ginger, and pepper flakes and cook for 1 minute.
- Stir in chicken broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat.
- Add pasta and reduce heat to medium.
- Cook the pasta, stirring frequently, for 5 minutes until the pasta is separated and most of the liquid has been absorbed.
- Cover and cook for 3-4 more minutes until pasta is al dente or cooked to your preference.
- If desired, combine corn starch and water and stir into pasta to thicken the sauce. Serve.
Shop ingredients
You may also like
Kueh Jagung
Pandan Latte
Rice Cooker “Claypot” Rice
Wok-Fried Tangy Prawns with Sesame Soy Dressing
Steamed Egg with Pork and Salted Vegetables
Broccoli Puree
Herbal Bak Kut Teh
Gooey Cheese Sticks
Crispy Duck Leg with Mandarin Orange
Family Treasure Soup
Golden Chicken Ingot
Dumpling Fried Rice
Durian Min Jiang Kueh
Mango Sago with Pomelo
Instant Chawanmushi
Steamed Garlic Prawns
Braised Longevity Ee Fu Noodles in Chicken Broth
Iron Rich Platters
Lotus Mooncake Cookies
Truffle Infused Baby Abalone Claypot Rice
Frizantte & Gourmet Red Sangria
One-Pan Pasta with Canned Tomatoes
One-Pan Mantou Pizza
Buddha Jump Over The Wall in Egg White Fortune Pouch