Chicken Chow mein
Keto Recipes

Easy Keto Chicken Chow mein


Easy keto chicken chow mein

Chicken Chow Mein is a quick weeknight meal that will impress you with its unique flavours and nutritious vegetables in under 30 minutes.

This chicken chowmein is high in protein and has a good carb and veggie blend of cabbage, peas, bell peppers, and carrots that the whole family will enjoy. It’s an ideal handmade Chinese takeout that tastes exactly like a 5-star cafeteria.

Simple Chicken Chow Mein Recipe – Nutritious and Delicious

You read that correctly, adding veggies like cabbage, carrots, and onions fix things up in such a way that they add energy, and bean sprouts, red cabbage, and green onions give you that extra tone of differentiation towards the end.

Chicken Chow Mein Vs Chicken Lo Mein

If you haven’t checked it out yet, check it out first. Chow mein means stir-fry noodles, while Lo mein means toasted noodles. The surface is firm, but not rough. Both are Chinese dishes made with egg noodles (wheat flour and egg). That completely supports the present.

Chicken Chow Mein – Sauces

The combination of a large number of sauces, such as oyster sauce, soy sauce, sugar, sesame oil, pepper, and cornmeal / cornstarch, gives this dish a distinct advantage.

Chicken Chow Mein – What Kind of Noodles to Use?

I’ve been making it with ramen noodles since I was a kid because it saves me time, even though my mom occasionally makes it with regular noodles (Buy it!). Which are first soaked in warm water for 5-6 minutes, then washed with cold water, and finally a few tablespoons of oil towards the end, so that it does not stick together when browning.

Solid Chicken Chow Mein – What to Use (Wok or Pot)

At the end of the day, you can use whatever you need, as we know that chow mein involves a pan-fried dish / noodles, and a wok is better than a wok when it comes to the pan. It is entirely up to you!


Chow Mein Noodles – These are the superstars, and they always deliver an unforgettable experience. You can find them at your local Asian general store or any mainstream Asian store under lo mein or chow mein noodles. If you can’t find them, you can substitute spaghetti noodles.

Depending on your preference, you can use boneless, skinless chicken breasts or thighs. They are both incredible and produce extraordinary results.

Vegetable Oil – I prefer vegetable oil, but you can also use olive oil or coconut oil.

Green Cabbage Shredded – Cabbage contains numerous nutrients such as fibre, nutrient C, nutrient K, folate, calcium, potassium, and that’s just the beginning.

Matchstick Carrots: I want to use matchstick carrots to give dinner a restaurant-like connoisseur look. It’s so pretty, and it tastes fantastic as well.

Garlic: I like to use about 3 cloves of garlic, but you could use more or less depending on how much garlic you like in your food.

Green Onions – Not only do green onions add flavour, but they also add a vibrant colour.

Bean Sprouts: You don’t have to add the bean sprouts if you don’t want to, but I enjoy them.


  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch blocks
  • 2 tbsp vegetable oil
  • 2 cups shredded green cabbage
  • 1 cup carrot sticks
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 cup bean sprouts (as desired)

Sauce ingredients

  • 4 tbsp low sodium soy sauce
  • 2 tbsp low sodium chicken broth or water
  • 1 tablespoon
  • 1 tablespoon
  • 1 tablespoon

1 tablespoon honey or sugar (optional)Ingredients for the sauce include low sodium soy sauce, low sodium chicken broth (or water! ), cornstarch, sesame oil, and honey or sugar. It’s sweet, spicy, and perfectly suited!


  1. To make the sauce, follow these steps: Whisk together each of the sauce ingredients in a small bowl and set aside.
  2. Cook the noodles according to the package directions.
  3. Heat the oil in a wok or large skillet over high heat. Add the chicken and 1 tablespoon of the previously prepared sauce. Cook for 3-5 minutes, or until the chicken pieces are shiny and cooked through.
  4. Sauté cabbage, carrots, and garlic for 2 minutes.
  5. Cook for 1 minute, stirring frequently, after adding cooked noodles, chopped green onions, bean chicks, and sauce.
  6. Remove from the heat and serve right away.


If you end up with extras, you can surely save them. While this dinner will generally be better when eaten new, it’s not terrible for extras. Let the chow mein cool and then place it on a fixed stand. Keep refrigerated for 3-4 days. Heat the chow mein in the microwave or put it back in a pan with a little oil. When it is hot, it prepares to eat.


  • Calories: 441kcal
  • Carbohydrates: 45g
  • Calories: 441kcal
  • Carbohydrates: 45g
  • Proteins: 31g
  • Fats: 16g
  • Saturated fat: 7g
  • Cholesterol: 108 mg
  • Sodium: 889 mg
  • Potassium: 534 mg
  • Fiber: 5 g
  • Sugar: 9g
  • Vitamin A: 5497IU
  • Vitamin C: 21 mg
  • Calcium: 49 mg
  • Iron: 3 mg

Chicken Chow Mein Variations

I’ve realised that eating chicken for an extended period of time can be exhausting. In this sense, all things considered, you can basically substitute the chicken for shrimp or lamb, which is why this dish is so adaptable. You can also make changes to the vegetable portion, such as adding mushrooms, red peppers, or using chicken thighs instead of breasts.


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