One Pot Chicken Chow Mein

Name: One Pot Chicken Chow Mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon oil; 3 boneless, skinless chicken breasts, cubed ( (about 1½ lbs)); 3 cups shredded cabbage or coleslaw mix; 1 red bell pepper ((thinly sliced)); 1 cup shredded or matchstick carrots; 1 cup stringless snap peas; 3-4 cloves garlic ((finely minced)); 1 teaspoon freshly minced ginger; 1 teaspoon salt; ¼-½ teaspoon red chili flakes; 2 cups low-sodium chicken broth; ⅓ cup low-sodium soy sauce; ⅓ cup hoisin sauce; 12 ounces fresh chow mein noodles** ((340g) from the refrigerated section); 2 tablespoons water (optional); 1 tablespoon cornstarch (optional); honey if desired

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One Pot Chicken Chow Mein is a quick, healthy stir-fry combining cubed chicken, fresh vegetables and noodles in a single pot, ready in under 30 minutes.

🌍American 🏷️Chicken chow mein 🏷️Chow mein noodles 🏷️One pot meals

Total

30 min

Servings

6

Recipe Source

View original recipe

From cookos.ai · by Thereciperebel

Ingredients

17 Ingredients

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Instructions

1
Heat the oil in a large saucepan over medium-high heat. Cook and stir the chicken, about 3 to 4 minutes, until no longer pink.
2
Add the cabbage, pepper, carrots, and peas and cook, stirring occasionally, for 2 to 3 minutes, or until the veggies are slightly softened.
3
Add the garlic, ginger, salt, and chili flakes (more or less according to your tastes) and cook for 1 minute.
4
Stir in the broth, soy sauce, and hoisin sauce and bring to a simmer. Add the noodles and reduce the heat to medium-low.
5
Cover and cook, stirring every couple of minutes so the pasta doesn’t stick together, until al dente, about 4-6 minutes.
6
If desired, combine the cornstarch and water in a small bowl and stir into the sauce to thicken.
7
Taste, adjust seasonings according to your preferences (add 1 tablespoon honey to sweeten if desired), and serve.

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Tips & Notes

Pro tips

Cut chicken into uniform ½-inch cubes so all pieces cook evenly in 5-7 minutes without overdrying.
Add noodles near the end of cooking to prevent them from becoming mushy; toss constantly for the last 2-3 minutes.
Mince garlic and ginger fresh just before cooking to maximize flavor; dried versions lose potency in quick stir-fries.
Keep all ingredients prepped and measured before cooking; stir-frying happens fast and you won't have time to chop mid-recipe.

Substitutions

Bell peppers → any color bell pepper or 1 cup sliced onions (no change to cooking time)
Snap peas → frozen peas, green beans, or broccoli florets (add frozen vegetables in the last 2 minutes)
Chicken breast → boneless thighs or shrimp (thighs may need 1-2 minutes longer; shrimp cooks in 2-3 minutes)
Fresh ginger → ½ teaspoon ground ginger (less intense flavor, but acceptable substitute)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth.

Common Questions

What type of noodles should I use for chicken chow mein?

Use chow mein noodles, ramen noodles, or spaghetti cooked to al dente. Stir-fry noodles work best as they hold their texture in the sauce.

Can I make this recipe ahead?

Yes. Cook and cool completely, then refrigerate up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.

How do I know when the chicken is cooked through?

Cook until the internal temperature reaches 165°F (74°C) or the meat is no longer pink inside. Cubed chicken cooks in 5-7 minutes over medium-high heat.