Chicken Chow Mein | Slimming World Friendly Recipe

Chicken chow mein is probably already one of your favourite and most delicious Chinese dishes. This recipe uses just one pan and it’s so much healthier than ordering takeaway. This family friendly dish is perfect for anyone following the Slimming World plan, Weight Watchers or any calorie controlled diet.

This could quite easily be one of the easiest and quickest recipes on this blog. It really is simple to throw together without losing any of the authentic taste of a takeaway Chow Mein. It’s also great for families who are on a tight budget right now. The ingredients are relatively inexpensive and they don’t even have to be the freshest… have a carrot thats been around for a while? Chuck it in!!

What is Chow Mein?

Chow mein is a stir-fry noodle dish that is made in many different variations.  Traditional chow mein is made with fried noodles but often chow mein is prepared with boiled noodles.  Then it is added to a vegetable stir fry with chicken, beef, pork or even prawns.

If you would like to make this chow mein recipe even more authentic, try frying the noodles in a little bit of oil before adding them to the pan. But don’t forget to include the Syns!

Why you’ll love this recipe….

• Quick, simple and easy to make
• Low budget recipe using cheaper ingredients
• Low in calories 
• Perfect for when creating a Chinese fakeaway night
• Perfect batch cook recipe as it is suitable for freezing

Batch Cook – Storage Information

• Fridge: If you have any leftovers, let them cool to room temperature. Then, refrigerate them in a covered container and enjoy within 5 days.
• Reheat: Reheating is easy! You can either microwave the leftovers on high power for a couple of minutes, or toss everything into a wok reheat over medium-high heat. Add some water either way, you don’t want it drying out.
• Freezer: This recipe freezes really well, so it’s a great meal prep dish! Before you freeze it, be sure to allow it to cool first. Once it has cooled, transfer the chow mein to freezer-safe meal prep containers or freezer bag and freeze it for up to 3 months. To reheat, defrost in the fridge overnight then proceed as normal by reheating in the microwave or in a wok as above.

Is this recipe Slimming World friendly?

Yes this chicken chow mein is very Slimming World friendly. It is Syn free, filling and full of speedy vegetables too. It is batch cook friendly too which means you can reheat portions for lunch.

You could also consider adding extra veggies like peppers, beansprouts, cabbage etc.

Related Article: What are speed foods?

Print

Chicken Chow Mein

Slimming World: Syn Free

Weight Watchers Points: Coming Soon

Calories: 386 Per Serving

Course Lunch, Main Course

Cuisine Chinese

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 4

Ingredients

• 1 Large Skinless Chicken Breast (Approx 175g) [Sliced into thin strips]
• 1 Egg White
• 300g Dried Medium Egg Noodles
• Low Calorie Cooking Spray
• 3 Garlic Cloves [Crushed]
• 1 Onion [Peeled and thickly sliced]
• 3 Large Mushrooms [Finely Sliced]
• 1 Spring Onion [Sliced into 1cm pieces]
• 2 Carrots [Sliced into thin sticks]
• 2 tbsp Light Soy Sauce
• 1 tbsp Dark Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Rice Vinegar
• 1/2 tsp Ground White Pepper
• 150ml Boiling Chicken Stock
• 1 tsp Granulated Sweetener

Instructions

• Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water for 2 minutes. Drain again thoroughly and set them aside.
• Pop the sliced chicken into a bowl. Add the egg white and the Oyster sauce. Massage the egg and oyster sauce into the chicken ensuring everything is coated. Set the bowl aside.
• Heat a large lidded wok or a deep frying pan set over a medium heat. Spritz with some low calories cooking spray. Add the crushed garlic and fry a minute.
• Add the 50ml of the Chicken stock, onion, mushrooms and carrots. Stir together and stir fry for for 2 – 3 minutes.
• Keep the pan on a medium heat, add the marinated chicken. Brown the chicken, if it starts to stick add a little more spray or water.
• Turn off the heat, add both soy sauces, rice vinegar, white pepper, sweetener and rest of the chicken stock. Stir gently then turn the heat back on to high and cook for 1 minute.
• Add the egg noodles and, using tongs, gently toss for about 15 seconds to make sure they’re thoroughly coated with the sauce.
• Add the spring onion, toss together. Pop the lid on and steam on a medium heat for 2 minutes.

Have you created this recipe?

Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

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