Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
crispy chicken chow mein - featured image

Crispy Chicken Chow Mein: One Cook Five Lunches

  • Author: maria_scott
  • Total Time: 30 minutes
  • Yield: 5 servings 1x

Description

A high-protein, crispy chicken chow mein recipe designed for meal prep. This dish delivers takeout-style flavor with a texture contrast of crispy chicken and crunchy vegetables, yielding five distinct lunches from a single cook.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, cut into thin strips
  • 1 package (approx. 8 oz) chow mein noodles (fresh or dried egg noodles)
  • 2 cups broccoli florets, chopped into bite-sized pieces
  • 2 medium carrots, julienned or thinly sliced
  • 4 stalks green onions, chopped (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large eggs, beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon white pepper
  • Salt to taste

Instructions

  1. Pat chicken strips completely dry with paper towels. Toss with 1 tablespoon cornstarch, salt, and white pepper until evenly coated.
  2. Heat 1 tablespoon vegetable oil in a wok or cast iron skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.
  3. Wipe out the pan if needed. Add beaten eggs and scramble quickly until just set but still soft. Remove and set aside with the chicken.
  4. Add remaining 1 tablespoon oil to the pan. Add carrots and broccoli, stir-frying for 2 minutes until they start to soften but retain crunch.
  5. Add garlic, ginger, and white parts of green onions. Cook for 30 seconds until fragrant.
  6. If using dried noodles, boil according to package directions, drain, and rinse with cold water. Add noodles to the wok with vegetables and toss to combine.
  7. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and 2 tablespoons water. Pour over noodles and vegetables, tossing for 1-2 minutes until sauce coats everything evenly.
  8. Return crispy chicken and scrambled eggs to the pan. Toss gently to combine and warm through. Remove from heat and stir in green onion tops.
  9. Serve immediately or cool completely for meal prep storage.

Notes

Ensure chicken is patted very dry before cooking to achieve crispiness. Do not overcrowd the pan when searing chicken. Rinse noodles with cold water to prevent clumping. For meal prep, let chow mein cool completely to room temperature before refrigerating to prevent condensation. Store in airtight containers for up to 4 days. Reheat with a splash of water or broth.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: Approx. 1/5th of the
  • Calories: 450
  • Sugar: 4
  • Sodium: 800
  • Fat: 12
  • Saturated Fat: 3
  • Carbohydrates: 50
  • Fiber: 3
  • Protein: 35

Keywords: crispy chicken chow mein, meal prep, one pot meal, high protein lunch, weeknight dinner, chicken noodles, healthy takeout alternative

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://foodestic.com/crispy-chicken-chow-mein-one-cook-five-lunches/