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Healthy Chicken Chow Mein

Chicken Chow Mein

Course: Dinner, Main Dish
Cuisine: Asian
Author: Heidi Boortz
Servings : 4


  • 8 oz 100% whole grain soba noodles such as buckwheat
  • 4 oz Chicken broth with no sugar listed in ingredients
  • 2 tsp cornstarch
  • 2 tsp Bragg Liquid Aminos
  • 1 tsp sesame oil
  • 2 tsp coconut oil divided
  • 2 tsp bottled minced garlic
  • fresh ginger 2 inch piece, minced
  • 1 onion small, thinly sliced
  • 1 red bell pepper thinly sliced
  • 8 oz carrot shredded
  • 1 pint sliced mushrooms
  • 1 lb boneless, skinless chicken breast diced
  • 1 cup shelled edamame
  • 1 can water chestnuts


  • Cook chicken in 1 t. coconut oil in a med. skillet until no longer pink, stirring occasionally. Set aside. Mix broth, cornstarch, Braggs, and sesame oil. Set aside. Cook noodles according to package directions.
  • While noodles are cooking, heat remaining 1 tsp coconut oil in a large skillet or wok. Add garlic, ginger and onion. Cook 1 min. Add bell pepper, carrots and mushrooms. Cook 6 min, stirring frequently
  • Drain noodles (when done), set aside. Add sauce to vegetables in skillet. Cook 1 min or until beginning to thicken. Add chicken, edamame, noodles and water chestnuts. Toss and cook for 3 minutes or until heated through.
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