Skillet Chicken Chow Mein

This Chinese-American specialty is chock-full of colorful fresh vegetables. We've specified amounts, but feel free to substitute according to what's seasonally available. Other good choices include chopped bok choy or Chinese cabbage, snow pea pods or canned water chestnuts.

  • prep time 30 min
  • total time 30 min
  • ingredients 15
  • servings 4

Ingredients

1
tablespoon oil
1
lb. boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1
cup sliced carrots
1/2
cup sliced celery
1/2
cup coarsely chopped green bell pepper
1/2
cup coarsely chopped onion
1
cup chicken broth
3
tablespoons soy sauce
2
teaspoons sugar
1/2
teaspoon garlic powder
1/2
teaspoon grated gingerroot or 1/8 teaspoon ginger
8
oz. (4 cups) fresh bean sprouts
2
tablespoons cornstarch
1/4
cup cold water
1
cup chow mein noodles
  • 1 Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 5 minutes or until browned.
  • 2 Add carrots, celery, bell pepper, onion, broth, soy sauce, sugar, garlic powder and gingerroot; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes or until vegetables are crisp-tender and chicken is no longer pink. Stir in bean sprouts; cook an additional 2 to 4 minutes or until thoroughly heated.
  • 3 In small bowl, combine cornstarch and water; blend well. Gradually stir into mixture in skillet. Cook and stir over medium heat until sauce is bubbly and thickened. Sprinkle with chow mein noodles.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    310
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    70mg
    70%;
    Sodium
    1140mg
    1140%;
    Total Carbohydrate
    24g
    24%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    170%;
    Vitamin C
    30%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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