Garlicky Chicken Chow Mein with Kale

This Garlicky Chicken Chow Mein with Kale is made with tender noodles, fresh vegetables and chicken breast all tossed in a delicious Chinese sauce.  It’s an easy meal to make that your whole family will love!
This Chicken Chow Mein Recipe is made with tender noodles, fresh sauteed vegetables and chicken breast all tossed in a delicious Chinese sauce

Have you ever met a noodle you didn’t love?   Whether they’re tossed in a red sauce, a cream sauce or Chinese style, it matters not.  I love noodles!  Tossed in a delicious light garlic sauce, these Chinese noodles are a new favorite of mine.

This Chicken Chow Mein Recipe is made with tender noodles, fresh sauteed vegetables and chicken breast all tossed in a delicious Chinese sauce

EASY CHICKEN CHOW MEIN RECIPE

  • 1 pound of boneless chicken breasts, cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 5 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon Sriracha sauce
  • 4 ounces cooked lo mein noodles
  • 1 red pepper, seeded and cut into thin strips
  • 1 cup celery, sliced
  • 1/2 cup shredded carrot 
  • 1-1/2 cups bok choy, shredded
  • 1-1/2 cups kale, sliced thin
  • 3-4 green onions, sliced thin
  • 2 teaspoons toasted sesame oil

HOW TO MAKE CHICKEN CHOW MEIN

  1. In a medium bowl, toss the meat and garlic and ginger and set aside
  2. In a small bowl, combine the chicken broth, soy sauce, vinegar, arrowroot, and Sriracha and set aside,
  3. Cook the noodles in a pot of salted boiling water according to the directions on the package.  Rinse and drain and set aside.
  4. Drizzle a tablespoon of peanut oil in a wok and heat over medium high heat.
  5. Add the red pepper, celery, carrots, bok choy, kale and green onions and cook for 3 to 4  minutes.  Transfer to a plate and set aside.
  6. Add the sesame oil to the wok.  Add the meat with the garlic and finer.  Cook for 2 to 3 minutes or until the meat is no longer pink. Move the meat to the outer edges of the wok.  Pour the sauce in the center of the wok and cook until the sauce starts to thicken and bubbles.
  7. Add the noodles and vegetables to the wok and combine all of the ingredients until well coated with the sauce.  Cook for another 2 minutes until heated through.

These healthy Chinese noodles are so good the next day…cold…straight from the refrigerator after the noodles have marinated in the sauce over night.  Trust me on this!

DELICIOUS HEALTHY DINNER RECIPES

This Chicken Chow Mein Recipe is made with tender noodles, fresh sauteed vegetables and chicken breast all tossed in a delicious Chinese sauce
Yield: 4 servings

Garlicky Chicken Chow Mein with Kale

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound of boneless chicken breasts, cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 5 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon Sriracha sauce
  • 4 ounces cooked lo mein noodles
  • 1 red pepper, seeded and cut into thin strips
  • 1 cup celery, sliced
  • 1/2 cup shredded carrot
  • 1-1/2 cups bok choy, shredded
  • 1-1/2 cups kale, sliced thin
  • 3-4 green onions, sliced thin
  • 2 teaspoons toasted sesame oil

Instructions

  1. In a medium bowl, toss the meat and garlic and ginger and set aside
  2. In a small bowl, combine the chicken broth, soy sauce, vinegar, arrowroot, and Sriracha and set aside,
  3. Cook the noodles in a pot of salted boiling water according to the directions on the package.  Rinse and drain and set aside.
  4. Drizzle a tablespoon of peanut oil in a wok and heat over medium high heat.
  5. Add the red pepper, celery, carrots, bok choy, kale and green onions and cook for 3 to 4  minutes.  Transfer to a plate and set aside.
  6. Add the sesame oil to the wok.  Add the meat with the garlic and finer.  Cook for 2 to 3 minutes or until the meat is no longer pink. Move the meat to the outer edges of the wok.  Pour the sauce in the center of the wok and cook until the sauce starts to thicken and bubbles.
  7. Add the noodles and vegetables to the wok and combine all of the ingredients until well coated with the sauce.  Cook for another 2 minutes until heated through.

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