Chicken Chow Mein
- In a small bowl, whisk together soy sauce, cornstarch, hoisin and broth. Set aside.
- Cook chow mein noodles according to package instructions
- In a large non-stick skillet, heat oil over medium high heat. Add ginger and chicken and cook until chicken is browned. Stir in carrots and broccoli and cook for 2 minutes.
- Pour in broth mixture and bring to a boil. Cook until vegetables are tender crisp and sauce is slightly thickened. Stir in sesame oil.
- Spread noodles onto a platter and pour chicken mixture over top. Serve immediately sprinkled with green onions.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
This Product Can Be Substituted With
Campbell’s® Concentrated Chicken Broth
Simply add less water for more flavour. ½ cup Concentrated Broth + 1 ½ cups water = 2 cups reconstituted brothProduct Information
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Up-grade version of chicken chow main
This chicken chow main recipe is not bad but it lacks texture and variety. I added 1 small red pepper, sliced into 1' pieces, 1 cup of canned sliced straw mushrooms, 1 cup sliced celery and 2 hand fulls of bean sprouts to my version of chicken chow main. Several friends of mine have tried it and really liked how it turned out. Note. I doubled the soy sauce and hoisin sauce because of all the extra vegetables.
Tony S. | September 13, 2020
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