WW Chicken Chow Mein

by

WW Chicken Chow Mein is a variation of a popular take-out meal. It is a mixture of soft chicken, crispy vegetables, and a savory sauce that coats everything perfectly. This recipe is light, healthy, and yet tasty, unlike restaurant chow, which is heavy, oily, and often too heavy. With a simple combination of lean chicken breast, low-sodium soy sauce, and a little oil, you will have a full plate without going over your daily points. WW Chicken Chow Mein is fast to prepare, simple to follow, and tastes like comfort food. The ingredients in this recipe taste like takeout, only with healthier alternatives and controlled portions.

STATS

  • Diet: Weight Watchers-friendly
  • Prep time: 15 minutes
  • Course: Main Course, Dinner
  • Cuisine: Asian-inspired
  • Cook time: 15 minutes Serving size: 1½ cups
  • Yield: 4 servings
  • Difficulty: Easy
  • Cooking method: Stir-fry
  • Total time: 30 minutes

EQUIPMENT

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Tongs or a spatula

INGREDIENTS

  • 6 ounces whole wheat spaghetti or chow mein noodles
  • 1 tablespoon sesame or olive oil
  • 8 ounces finely sliced, boneless, skinless chicken breast
  • 1 large onion, thinly sliced
  • Two garlic cloves
  • 1 cup shredded cabbage
  • 2 teaspoons reduced-sodium soy sauce
  • 1 cup julienned carrots
  • A cup of thinly sliced bell peppers
  • 1 cup green beans or snap peas3 green onions
  • 1 teaspoon oyster sauce (or a vegetarian substitute)
  • 1 teaspoon rice vinegar
  • 2 tablespoons water and 1 teaspoon cornstarch, combined with ¼ teaspoon black pepper

INGREDIENT NOTES

Chicken breast:

  • Choose lean, skin-free chicken breast for protein. Thighs can be used, but they are richer and fattier.

Noodles:

  • Chow mein noodles have an authentic flavor. Whole-wheat spaghetti is also good and provides fiber, so you stay fuller.

Cabbage and carrots:

  • Both add crunch and sweetness. Use green or Napa cabbage. Thinly sliced carrots cook evenly.

Bell peppers and snap peas:

  • Keep the dish fresh with bright color and crunch. Snap peas add natural sweetness. Broccoli or zucchini can be substituted.

Green onions:

  • Add them later for freshness. Use both white and green parts for a balanced flavor.

Soy sauce:

  • Select low-sodium to regulate salt. It gives umami without overwhelming the dish.

Oyster sauce:

  • Provides flavorful richness. For a vegan option, substitute mushroom stir-fry sauce.

Rice vinegar:

  • Brightens the dish and balances soy sauce. The vinegar from apple cider can be used if necessary.

DIRECTIONS

  1. In a small bowl, mix together the cornstarch slurry, the rice vinegar, oyster sauce, and soy sauce. Set aside.
  2. Preheat a big skillet or wok to low heat. Add oil.
  3. Stir-fry the chicken slices for 4–5 minutes until cooked through and browned.
  4. Remove and set aside.
  5. Add garlic and onion to the same pan.
  6. Cook for approximately 1 minute, till it’s aromatic.
  7. Combine snap peas, red bell peppers, carrots, and cabbage in a bowl.
  8. Stir-fry until crisp-tender, 3–4 minutes.
  9. Return the chicken to the pan.
  10. Incorporate the cooked noodles.
  11. Pour in the sauce mix.
  12. Mix till the noodles are well coated and shiny.
  13. Mix with black pepper & green onion. Serve warm.

TIPS

  • Do not overcook vegetables; keep them crisp.
  • Stir noodles gently with tongs to avoid breaking.
  • Add chili flakes or sriracha for heat.
  • Divide meal prep into weekly containers.

STORAGE INFORMATION

Fridge:

  • Keep in an airtight container for no more than three days. Reheat in a skillet, adding a dash of water.

Freezer:

  • Not recommended. Noodles get mushy when thawed. Fresh is best.

FAQS

Can I make this vegetarian?

  • Yes. Replace chicken with tofu or edamame. Replace the oyster sauce with mushroom stir-fry sauce.

Is this recipe kid-friendly?

  • Yes. It has mild flavors. Omit black pepper and add extra vegetables for kids.

Can I add more protein?

  • Yes. Shrimp or lean beef strips work well. Adjust cooking time as needed.

What can I serve with it?

  • Serve with a light soup or steamed dumplings for a balanced meal.

Can I use frozen vegetables?

  • Yes. Stir-fry a little longer to dry out the extra moisture.

NUTRITIONAL INFORMATION

Calories: 285
Protein: 22 g
Carbohydrates: 36 g
Fiber: 5 g
Fat: 7 g
Saturated Fat: 1 g
Sodium: 470 mg
Chicken Chow Mein has a nutritional content of 6 points per serving.