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.
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.
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.
More stir fry recipes to try!
Sesame Ginger Teriyaki Shrimp Stir Fry
Lemon Chicken Chow Mein
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
I earn a small commission from Instacart for qualifying purchases.
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.
Follow us on social media!!
Facebook | Pinterest | Instagram |Twitter
Pin this image for later!
Other recipes you might like:
Pineapple Chicken Stir Fry
Spicy Chicken, Squash, and Tomatoes
Spicy Orange Beef
This looks so appetizing! Love the flavour and how you plated the noodles.
Thanks, Angie!