Chicken Chow Mein

Make this take-out favourite at home with this simple recipe. 

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) cornstarch
  • 1/4 cup (60 mL) hoisin sauce
  • 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 6 oz (170 g) chow mein noodles
  • 2 tbsp (30 mL) fresh ginger root, minced
  • 1 lb (454 g) boneless skinless chicken thighs, cut into bite-sized pieced
  • 1 medium carrot, thinly sliced
  • 4 cups (1 L) broccoli  florets 
  • 2 tsp (10 mL) sesame oil
  • 1/4 cup (60 mL) green onions, thinly sliced


  1. In a small bowl, whisk together soy sauce, cornstarch, hoisin and broth. Set aside.
  2. Cook chow mein noodles according to package instructions 
  3. 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.
  4. Pour in broth mixture and bring to a boil. Cook until vegetables are tender crisp and sauce is slightly thickened. Stir in sesame oil. 
  5. Spread noodles onto a platter and pour chicken mixture over top. Serve immediately sprinkled with green onions. 

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Amount Per Serving
Calories 430
Fat 16 g
Sodium 1470 mg
Carbohydrate 44 g
Dietary Fibre 4 g
Protein 29 g
Calcium 6 %DV

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