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Chicken Chow Mein


Serve this all-in-one meal with orange or apple slices, grapes or melon cubes. Pick up a package of fortune cookies for dessert, and share your good fortunes!
Prep Time:10 min
Start to Finish:

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Chicken Chow Mein 0 Picture


  • 8 boneless skinless chicken thighs (about 1 1/2 lb)
  • 1 tablespoon canola or olive oil
  • 2 medium carrots, sliced diagonally (1 cup)
  • 2 medium stalks celery, coarsely chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup Progresso reduced-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1/2 teaspoon finely chopped gingerroot
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1 cup snow (Chinese) pea pods
  • Chow mein noodles, if desired


Servings 4


Step 1

1. Remove fat from chicken. Cut chicken into 1-inch pieces. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 5 minutes, turning once, until brown.
2. In 3 1/2- to 6-quart slow cooker, place carrots, celery, onion, garlic and water chestnuts. Add chicken. In small bowl, mix broth, soy sauce and gingerroot; pour over chicken.
3. Cover and cook on Low heat setting 6 to 8 hours.
4. In small bowl, mix cornstarch and water until smooth; stir into chicken mixture. Stir in mushrooms and pea pods. Increase heat setting to High. Cover and cook 15 minutes. Serve over noodles.

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