Why have Chinese take-out when you can make this lighter restaurant-worthy dish at home? This Lighter Chicken Chow Mein is a dish the entire family will enjoy!

Servings: Makes 5 ( 1/2 cup servings)

GREEN: 5 Smartpoints per serving

BLUE: 4 Smartpoints per serving

PURPLE: 4 Smartpoints per serving

Looking for a few other Chinese dishes? Be sure to check out these recipes:

Shrimp and Wonton Stir-Fry

Egg Roll in a Bowl

Chicken Fried Cauliflower Rice

Beef Stir-Fry

How do I make this Lighter Chicken Chow Mein? 

You will whisk together these ingredients to make the Chow Mein sauce. 

I use Web-Pac Chow Mien Stir-Fry noodles. You can find these at most grocery stores near the Chinese condiments.

Dice 2 large ( 4 oz. ) skinless, boneless chicken breasts into “1” inch cube size pieces.

Spray a large skillet pan or wok with non stick cooking spray and cook chicken over medium-high heat until chicken is no longer pink and lightly brown.

Add garlic and ginger and sauté for a minute or so.

Meanwhile, prepare chow mein noodles according to package. Drain and set aside.

Add cabbage and carrots and cook until soft but still a little crispy.

Add the noodles and bean sprouts into the pan; pour sauce over mixture.

Using two large serving spoons or tong,  toss noodles to coat with sauce. Toss until all ingredients have absorbed the sauce.

Sprinkle with green onions.

and garnish with sesame seeds.

Sauce Ingredients:

• 2 Tbsp oyster sauce
• 4 Tbsp sodium soy sauce
• 1 tsp sugar substitute ( I use Lakanto Monk-Fruit Sweetener )
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 1/2 tsp rice wine
• 1 tsp red pepper chili flakes, crushed

Chow Mein Ingredients: 

• 6 oz. Chow Mein noodles or yakisoba ramen noodles, dry ( I use Wel Pac Stir Fry Chow Mein Noodles)
• 2 ( 4 oz.) boneless skinless chicken breast cut into “1” bite size pieces, raw
• 2 garlic cloves, minced
• 1/2 tsp minced fresh ginger
• 1/2 cup bean sprouts 
• 1 cup shredded Napa cabbage mixed cabbage slaw
• 1/3 cup shredded carrots
• 2 green onions cut, diced 
• 1/4 tsp toasted sesame seeds

Directions:

1. In a small bowl, whisk together all the ingredients for the sauce. Set aside. 
2. Meanwhile, prepare chow mein noodles according to package. Drain and set aside.
3. Spray a large skillet pan or wok with non stick cooking spray and cook chicken over medium-high heat until chicken is no longer pink and lightly brown.
4. Add garlic and ginger and sauté for a minute or so.
5. Add cabbage and carrots and cook until soft but still a little crispy.
6. Add the noodles and bean sprouts into the pan; pour sauce over mixture.
7. Using two large serving spoons or tong,  toss noodles to coat with sauce. Toss until all ingredients have absorbed the sauce.
8. Sprinkle with green onions and garnish with sesame seeds.

Servings: Makes 5 ( 1/2 cup servings)

GREEN: 5 Smartpoints per serving

BLUE: 4 Smartpoints per serving

PURPLE: 4 Smartpoints per serving

Continue to Content

Yield: 5

Lighter Chicken Chow Mein

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Why have Chinese take-out when you can make this lighter restaurant-worthy dish at home? This Lighter Chicken Chow Mein is a dish the entire family will enjoy!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

Sauce Ingredients

• 2 Tbsp oyster sauce
• 4 Tbsp sodium soy sauce
• 1 tsp sugar substitute ( I use Lakanto Monk-Fruit Sweetener )
• 1 Tbsp corn starch
• 1 Tbsp sesame oil
• 1 1/2 tsp rice wine vinegar
• 1 tsp red pepper chili flakes, crushed

Chow Mein Ingredients

• 6 oz. Chow Mein noodles or yakisoba ramen noodles, dry ( I use Wel Pac Stir Fry Chow Mein Noodles)
• 2 ( 4 oz.) boneless skinless chicken breast cut into "1” bite size pieces
• 2 garlic cloves, minced
• 1/2 tsp minced fresh ginger
• 1/2 cup bean sprouts 
• 1 cup shredded Napa cabbage 
• 1/3 cup shredded carrots
• 2 green onions cut, diced
• 1/4 tsp toasted sesame seeds

Instructions

1. In a small bowl, whisk together all the ingredients for the sauce. Set aside. 
2. Meanwhile, prepare chow mein noodles according to package. Drain and set aside.
3. Spray a large skillet pan or wok with non stick cooking spray and cook chicken over medium-high heat until chicken is no longer pink and lightly brown.
4. Add garlic and ginger and sauté for a minute or so.
5. Add cabbage and carrots and cook until soft but still a little crispy.
6. Add the noodles and bean sprouts into the pan; pour sauce over mixture.
7. Using two large serving spoons or tong, toss noodles to coat with sauce. Toss until all ingredients have absorbed the sauce.
8. Sprinkle with green onions and garnish with sesame seeds.

Servings: Makes 5 ( 1/2 cup servings)

GREEN: 5 Smartpoints per serving

BLUE: 4 Smartpoints per serving

PURPLE: 4 Smartpoints per serving

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Gluten-Free Baking Mix
• 
  Welpac Chow Mein Stir-Fry Noodles, 6 Ounce (Pack of 12)

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 233Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 28mgSodium: 858mgCarbohydrates: 33gFiber: 1gSugar: 2gProtein: 15g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.