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    Home » Recipes » Entrees

    Lemon Chicken Chow Mein

    Published: Jun 15, 2019 · Updated: Jul 28, 2019 by Mindy Boyd

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    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles.

    We love stir fry meals at our house and they are one of my favorite meals to make because they are so quick and easy. Oh, and did I mention healthy? They are usually packed with fresh veggies and a lean protein so they are also good for you.

    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home

     

    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home

    Ingredients for the Lemon Chicken Chow Mein:

    2 tablespoons canola oil, divided

    2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 pound)

    1 1/2 cups snow peas, cut in half

    1 cup carrots, cut into 2″ strips

    1 red bell pepper, cut into 2″ strips

    1 teaspoon garlic, minced

    1/4 cup scallions, (white part)

    1 package chow mein noodles, (6 ounces)

    scallions, (green part) for garnish

     

    For the sauce:

    3/4 cup chicken broth

    1/4 cup fresh lemon juice

    1/4 cup soy sauce

    2 tablespoons cornstarch

     

    Instructions:

    Put a medium to large saucepan of water on medium-high/high heat to boil.

    Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat, cook chicken until no longer pink, 4-5 minutes. Remove chicken and put into a bowl.

    Add 1 tablespoon canola oil to nonstick skillet; cook snow peas, carrots, and bell pepper until tender, 4-5 minutes, adding garlic and white parts of scallions when about a minute cook time remains.

    Cook chow mein noodles according to package directions.

    Return chicken (and any juices that are in bowl) to the skillet. Whisk sauce and pour over chicken and vegetables, cook until thick, 2-3 minutes. Serve over chow mein noodles. Garnish with scallion tops, if desired.

    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home

    Tips for making a stir fry:

    Use fresh or frozen veggies- I sometimes us fresh vegetables and sometimes I use frozen. If I want to have everything on-hand then I will buy a bag of frozen stir fry veggies to keep in the freezer. I usually defrost the frozen veggies in a large glass bowl in the microwave for a few minutes before adding them to the stiry fry.

    If using fresh veggies it is more economical to use in season vegetables because they are usually less expensive.

    Have everything prepared becuase cooking a stiry fry is very quick and there usually isn’t time to prep while cooking.

    Serve your stir fry over rice or noodles. We like different types of rice and noodles so that is a way to change our stir fry up a bit. Brown, white, jasmine or basmati rice all work well. We use rice, ramen, or lo mein noodles.

    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home

    Lemon Drop Chicken Chow Mein combines chicken, chow mein noodles, fresh vegetables, soy sauce, garlic, and lemon drop candies. It is sweet and savory.

    Lemon Chicken Chow Mein

    Mindy Boyd
    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home.
    4.75 from 4 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 23 mins
    Total Time 38 mins
    Course Main Course
    Cuisine American
    Servings 4

    Ingredients
      

    For the Chow Mein:

    • 2  tablespoons  canola oil divided
    • 2  boneless skinless chicken breasts, cut into bite-sized pieces (about 1 pound)
    • 1 1/2  cups  snow peas cut in half
    • 1  cup  carrots cut into 2" strips
    • 1  red bell pepper cut into 2" strips
    • 1  teaspoon  garlic minced
    • 1/4 cup scallions, (white part)
    • 1  package chow mein noodles (6 ounces)
    • scallions (green part) for garnish

    For the sauce:

    • 3/4  cup  chicken broth
    • 1/4 cup fresh lemon juice
    • 1/4  cup  soy sauce
    • 2  tablespoons  cornstarch
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    Instructions
     

    • Put a medium to large saucepan of water on medium-high/high heat to boil.
    • Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat, cook chicken until no longer pink, 4-5 minutes. Remove chicken and put into a bowl.
    • Add 1 tablespoon canola oil to nonstick skillet; cook snow peas, carrots, and bell pepper until tender, 4-5 minutes, adding garlic and white parts of scallions when about a minute cook time remains.
    • Cook chow mein noodles according to package directions.
    • Return chicken (and any juices that are in bowl) to the skillet.
    • Whisk sauce and pour over chicken and vegetables, cook until thick, 2-3 minutes.
    • Serve over chow mein noodles. Garnish with scallion tops, if desired.
    Keyword chicken chow mein
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

     

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    Lemon Chicken Chow Mein features chicken and fresh vegetables in a tangy sauce served over a bed of chow mein noodles. Easily make this takeout meal at home

     

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    Filed Under: Entrees Tagged With: carrots, chicken, chow mein, citrus, entree, lemon, low fat, noodles, red bell pepper, snow peas, stir fry

    Reader Interactions

    Comments

    1. angiesrecipes says

      June 15, 2019 at 10:06 pm

      This looks so appetizing! Love the flavour and how you plated the noodles.

      Reply
      • Mindy Boyd says

        June 19, 2019 at 8:53 pm

        Thanks, Angie!

        Reply

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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