Recipe courtesy of Erin Quon

Chicken Chow Mein

  • Total: 17 min
  • Prep: 10 min
  • Inactive: 1 min
  • Cook: 6 min
  • Yield: 4-6 servings
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1/2 lb of egg noodles

1/4 skinless, boneless chicken breast or thighs

4 green onions, thinly sliced

2 carrots, peeled and shredded

2 cups of sugar snap peas

2 TBS of finely chopped ginger

2 cloves of finely chopped garlic

2 TBS rice wine vinegar

1/4 of soy sauce

2 tbsp of sesame oil

2 TBS of brown sugar

1 tbsp of corn starch

6 shitake mushrooms, sliced

3 TBS canola oil


  1. Bring a large sauce pan, 3/4 full to a boil. Add noodles, until tender, approx. 2 min. Drain into a colander. Rinse under cold water, set aside. In a large frying pan under high heat, add oil. When oil is hot, add chicken, ginger and garlic. Cook until chicken turns opaque. Approx. 1 minute. Add snap peas, carrots, green onions, shitake mushrooms and cook for another minute. 
  2. In a separate bowl, add soy sauce, sesame oil, brown sugar, corn starch, rice wine vinegar and mix. When chicken and snap pea mixture is cooked add soy sauce, sesame oil ingredients to pan. Let mixture thicken for 1 minute. Toss noodles, then serve.

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