This One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love! Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, it’s ready in about 30 minutes!

A Quick and Healthy One-Pot Dinner

It doesn’t matter what time of year it is, life always seems to be busy!

With 3 kids aged pre-school to grade 4, we are always on our toes, and healthy, one pot dinners are our go-to’s most days.

I know that this is not a traditional chow mein recipe, but it is my take on chow mein with simple ingredients that we usually have on hand. If you’re looking for a totally authentic recipe, you are welcome to look somewhere else

Love one pot pastas? Check out this Cajun Chicken Pasta and this Feta Pasta with Dill next!

What’s the Difference Between Chicken Chow Mein and Chicken Lo Mein?

Like I said, I will never profess to know anything about cooking authentic Asian food, but I do my best and this is one recipe we all love. I load it up with veggies and there are no fights at dinner time. 

However, if you wanted to make this recipe more authentic, you could turn it into a more traditional chow mein or lo mein without too much hassle. 

What’s the main difference? Basically, it’s about the cooking technique. Both dishes start with Chinese egg noodles that have been cooked al dente. From there, chow mein dishes are made with stir-fried noodles topped with savory sauce, veggies, and/or meat. In lo mein dishes, the noodles are cooked briefly in the sauce along with the other ingredients.

As a one-pot dish, this easy chicken chow mein recipe doesn’t exactly take either approach. It may not be authentic, but it is flavorful, easy, healthy, and fast! You can have dinner on the table in less than 30 minutes!

If you love Asian-inspired chicken dinners, you might also like these Chicken Lettuce Wraps or this Teriyaki Chicken!

Recipe Ingredients

Let’s take a look at the ingredients for this easy recipe. Most If you’re not sure whether hoisin sauce is worth an extra purchase, just do it. It adds so much amazing flavor and you will find yourself using it over and over. (Note: To see the recipe card with amounts and nutrition info, scroll to the bottom of this post!)

• Oil: I use canola oil for gently cooking the chicken and veggies, but you could substitute any oil you prefer. Just make sure it has a reasonably high smoke point—you don’t want to ruin the flavor of a more delicate oil. Sesame oil is a common choice, but has a strong flavor so I would recommend just using a little for finishing.
• Chicken: Breasts are my go-to, but chicken thighs would also be fine. They should be boneless and cut into cubes.
• Fresh Vegetables: Red bell pepper, snap peas, shredded cabbage (or coleslaw mix), and matchstick carrots are a colorful and easy combination. However, feel free to substitute your favourites!
• Garlic: Freshly minced garlic is my favorite, but garlic powder is also fine. 
• Ginger: Again, I like to use minced fresh ginger, but the recipe will still be super tasty with powdered ginger.
• Red Pepper Flakes:  These can be omitted for a milder dish, or you can use a couple of pinches of cayenne for more heat.
• Broth: To give our one-pot pasta more flavor, I use chicken broth instead of water to cook the pasta. You can also use vegetable broth or water, depending on what you have or prefer.
• Soy Sauce and Hoisin Sauce: These two Asian sauces combine to make the perfect easy chow mein sauce! 
• Noodles: You’ll need a box (375 grams or about 13 ounces) of whole grain spaghettini pasta, or an equal amount of dried ramen or chow mein noodles.
• Water and Cornstarch: These are optional, for thickening the sauce.

How to Make One Pot Chicken Chow Mein

To make this recipe, you’ll need to saute everything briefly and then simmer to cook through. It’s easiest and fastest if you get your ingredients prepped and ready to go before you start the cooking process!

See the detailed recipe down below in the recipe card.

1. Cook the Cubed Chicken. Place a large skillet on the stove over medium-high heat. Add the oil and allow it to heat for a few seconds. When the oil is hot, add the chicken and saute or stir-fry until the chicken cubes are mostly browned.
2. Cook the Vegetables. Add the bell peppers, peas, cabbage and carrots (or whatever veggies you choose) and cook for a few minutes, until the veggies are softened slightly.
3. Add the Aromatics. Stir the garlic, ginger, and pepper flakes into the mixture, and cook for one minute release their fragrances and flavors.
4. Add Liquids and Noodles. Stir in your broth of choice (or water), the soy sauce, and the hoisin sauce. Bring everything to a boil over medium-high heat. Gently drop in the noodles, and reduce the heat to medium.
5. Finish Cooking. Cook the pasta along with the other ingredients uncovered for about 5 minutes. Stir the pasta frequently to keep it from clumping and sticking (we don’t want no clumps!). Once most of the liquid has been absorbed, cover the pot and cook everything for 3-4 more minutes, until pasta is al dente or cooked to your preference. 
6. Enjoy! At this point, you can serve the pasta. If you want a thicker sauce, mix a bit of corn starch with water, and stir the mixture into the pot. The sauce will thicken as you stir.

Tips and Variations

This dish is so, so flexible! You can change the pasta, the protein, the veggies, and even how you prepare it. As you know, I’m not a big fan of rules here, so you do your thang! Here are a few ideas

• Protein: This dish works well with lean cubed boneless pork chops, cubes of firm, well-drained tofu, or even browned ground beef. I don’t recommend using cubes of steak, because they may over- or under-cook (depending on the cut). And if you’re into batch cooking or meal prep, you can made a big batch of Instant Pot Shredded Chicken and setting some aside for this Chicken Chow Mein!
• Veggies: You might want to mix up the veggies. Onions, broccoli, cauliflower, asparagus, snow peas, bean sprouts, green onions, bok choy, water chestnuts… the choices are endless! 
• Two Pots? If you like, you can cook the noodles in the broth separately from the stir-fried, saucy veggies and chicken. Cook them until al dente, and then give them a quick stir-fry in a skillet to get a crispy pan-fried texture. Yum!

Serving Suggestions

This one-pot meal is complete in itself, but if you’d like to add an extra dish or two, one of these simple takeout-style recipes would be a great choice! Meal prep is easy if you make several main dishes one night per week, and set the leftovers aside (or freeze them) to use later in lunches, etc.

• Mongolian Beef: Set it and forget it! This Mongolian Beef with Pineapple is great over your favorite rice or noodles.
• Grilled Chicken: Sweet and Spicy Coconut Grilled Chicken? How can I put this… you need this chicken in your life! And you don’t have to use an outdoor grill. It cooks up just as perfectly on a grill pan or cast iron skillet.
• Sweet and Sour Chicken: Another slow-cooker favorite, this easy Crockpot Sweet and Sour Chicken is a sticky, sweet, and tangy main course the whole family will adore.

How to Store and Reheat Leftovers

Store this pasta in airtight containers in the refrigerator. It will keep for up to 3 days. 

The best way to reheat saucy pasta is in the microwave or in a covered skillet. Reheating in the pot may result in a scorched bottom layer and cold top layer!

• To Microwave: Place the desired portion in a shallow layer on a plate and microwave for 10-30 seconds at a time until hot. Stir to prevent hot and cold spots.
• To Reheat on the Stove: Place the desired portion in a shallow layer in a skillet. Add a splash of water or broth if the pasta seems dry. Heat on low, covered, until the dish is steaming hot.

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One Pot Chicken Chow Mein

Loaded with juicy chicken, bell peppers, cabbage, peas and carrots, this One Pot Chicken Chow Mein is a fast and healthy dinner the whole family will love!

Course Main Course

Cuisine American, Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 372cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 3 boneless skinless chicken breasts, cubed
• 3 cups shredded cabbage or coleslaw mix
• 2 large carrots peeled and shredded
• 1 red pepper thinly sliced
• 1 cup stringless snap peas
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• ¼-½ teaspoon red pepper flakes
• 4 cups chicken broth*
• ⅓ cup soy sauce*
• ⅓ cup hoisin sauce
• 375 grams whole grain spaghettini pasta (or an equal amount of dried ramen or chow mein noodles)
• 2 tablespoons water optional
• 1 tablespooon corn starch optional
• honey for sweetening optional

US Customary – Metric

Instructions

• Add oil to a large pot and cook chicken over medium-high heat, just until mostly browned.
• Add pepper, peas, cabbage and carrot and cook for 2-3 minutes, until veggies are softened slightly.
• Add garlic, ginger, and pepper flakes and cook 1 minute.
• Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
• Cover and cook, stirring every couple of minutes so that the pasta doesn't stick together (we don't want clumps!), until al dente or desired tenderness is reached.
• If desired, combine corn starch and water and stir into pasta to thicken sauce. You can also add a tablespoon or so of honey to balance out the soy sauce if needed. Serve.

Video

Notes

*If you are using low sodium broth and soy sauce, add 1 teaspoon salt. 

Nutrition

Serving: 434grams | Calories: 372cal | Carbohydrates: 60g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1438mg | Potassium: 629mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4272IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 4mg

More Easy One Pot Recipes

• Chicken Tortellini Soup
• Healthy One Pot Spaghetti and Meat Sauce
• Taco Mac

The post One Pot Chicken Chow Mein Recipe + VIDEO appeared first on The Recipe Rebel.

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.

Love ramen? Try my Ramen Noodle Soup or my One Pot Chicken Chow Mein Recipe next!

I’m just going to come out and say it — I am not Chinese.

I don’t have a Chinese family member teaching me behind the scenes to make authentic Vegetable Lo Mein.

I am not an expert on Chinese food at all, but I do know that it is incredibly delicious.

This Vegetable Lo Mein recipe is made with 6 simple ingredients, so although it may not be entirely authentic, it is entirely delicious. And you should try it!

When it comes to quick and delicious weeknight meals, it just doesn’t get better than this.

Because we live essentially in the middle of nowhere, we don’t get takeout. I mean ever.

We aren’t tempted to go out for dinner because that would entail a good amount of driving.

We cook and eat at home, which I love, and it has also inspired me to recreate some of our favorite restaurant meals at home!

This Vegetable Lo Mein is just one of many here, and it’s the newest addition to the 6 Ingredient Suppers family.

There are plenty of ways that you can add in more ingredients, bump up the spice, and make it your own, but 6 Ingredient Suppers is all about finding simple ways to make an incredible family-friendly meal.

For that reason, I have stripped Lo Mein back to the basics (and Canadianized it in the process, if you will).

And you know what?

It’s still so, so good. Sometimes you’ll be amazed at what a few ingredients can come together to create!

Chow Mein vs. Lo Mein:

Again, I’m no expert, but according to my research I discovered that Chow Mein and Lo Mein are very similar dishes, often including egg noodles, vegetables, a simple sauce and may include a protein like chicken, beef, or shrimp.

The difference is that Chow Mein noodles are fried until crispy, and Lo Mein noodles are steamed and soft.

How to make Vegetable Lo Mein:

1. Start with your noodles: you can use traditional Lo Mein egg noodles if you can find them, but in this recipe I am using plain ramen noodles. You can also use spaghettini, or gluten free spaghettini for a gluten free dish. Cook them in boiling salted water, then drain and remove from the pot.
2. In the same pan, heat your vegetables in oil and cook on medium-high heat for a few minutes until somewhat tender (how long you cook them depends on your preference).
3. Stir in your sauce and noodles, and toss in the hot pan until heated through.

This Vegetable Lo Mein reheats beautifully if you need to make it in advance. Simply toss in a pan over medium heat with a drizzle of water until heated through.

Variations on this Lo Mein recipe:

• You can easily add a protein to this dish: chicken, thinly sliced beef or shrimp are common additions. If you have precooked meat, simply toss it in with the sauce near the end. If you need to cook your meat, begin cook before adding your vegetables. Then add the vegetables and finish cooking before adding your noodles and sauce.
• You can make this Lo Mein gluten free by using gluten-free noodles and checking all of your ingredient labels.
• Bump up the spice in this Vegetable Lo Mein with a pinch or two of red pepper flakes. Add it with your vegetables.
• Add minced ginger for a flavor punch!
• Add additional vegetables if you prefer or if you’ve got some in the fridge that need to be used up.

More Asian-inspired recipes you’ll love!

• Easy Orange Chicken Recipe
• Sweet and Sour Crockpot Meatballs + VIDEO
• One Pot Chicken Chow Mein Recipe + VIDEO
• One Pot Teriyaki Chicken, Rice and Vegetables
• Crockpot Orange Chicken recipe

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Vegetable Lo Mein

This Vegetable Lo Mein is made with 6 ingredients and packed with flavor! Easily customizable to your tastes and made it 20 minutes! With step by step recipe video below.

Course Main Course, Side Dish

Cuisine American, Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 275cal

Author Ashley Fehr

Ingredients

• 2 packages quick cooking ramen (170g total), seasoning pack removed
• 1 tablespoon oil
• 2 bell peppers thinly sliced
• 2 cups coleslaw mix (or shredded cabbage)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons water
• 1 teaspoon sesame or other oil
• 1/2 teaspoon minced ginger

Instructions

• Fill a medium pan half way with salted water and bring to a boil. Add ramen and cook, stirring to break up the noodles half way, for 2-3 minutes until al dente (still with a little bite).
• Drain ramen and set aside.
• In the same pan, heat oil over medium-high heat. Add peppers and cook until crisp-tender (or to desired tenderness).
• Stir in coleslaw mix and cook a couple minutes while you prepare the sauce.
• In a medium bowl or liquid measuring cup, whisk together soy sauce, hoisin sauce, water, sesame oil and ginger.
• Add cooked ramen and sauce back to the pan, stirring just until combined and heated through. Adjust seasoning to taste and serve.

Video

Notes

*This recipe makes 4 small servings or 2 large servings, depending on how hungry you are. 

Nutrition

Calories: 275cal | Carbohydrates: 37g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1270mg | Potassium: 285mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1897IU | Vitamin C: 89mg | Calcium: 33mg | Iron: 2mg

The post Vegetable Lo Mein – 6 ingredients! appeared first on The Recipe Rebel.

This easy Cabbage Soup is a healthy soup recipe made with just SIX ingredients, including cabbage, carrots, onions, celery, and tomatoes. Dairy free, vegetarian, gluten free and DELICIOUS.

This Cabbage Soup is part of my 6 Ingredient Suppers series! Click here for all of my 6 Ingredient Suppers.

I know, I know.

Maybe Cabbage Soup isn’t as exciting for you as it is for me, but once you make it, I think you’ll be pleasantly surprised how incredibly flavorful it is!

I will confess that I don’t eat a lot of cabbage in other applications

No cabbage rolls for me, and this Homemade Coleslaw I make for my family because they love it.

But Cabbage Soup always reminds me of my mom, and my grandparents, and being a child because my mom would make a similar version of Cabbage Soup (though with a lot more than 6 ingredients!) that we called Cabbage Borscht or Cumst Borscht. It’s a Mennonite classic!

This version is much simpler to make, and though it’s not quite the same, it still has a lot of the same flavors and is such a warming, comforting meal when it’s cold outside!

I had a nasty cold when I started testing this recipe, and it was seriously the best cure! It will warm you right through.

If you’re looking for more healthy soup recipes — perfect for healing what ails you! — check out my Slow Cooker Creamy Chicken Noodle Soup or my Turkey Noodle Soup!

How to make Cabbage Soup:

1. Chop your veggies! Onion, carrots, celery and cabbage. Aside from this, there’s very little prep to be done.
2. Heat some oil in a dutch oven and saute your veggies to give them a head start. I find if I don’t do this, I’m left with crunchy bits of onion and celery which no one likes!
3. Add your diced tomatoes and chicken or vegetable broth — cover and simmer until all the vegetables are tender! This can take some time, but it’s hands off time so I’m not too worried about it!
4. Serve! Be sure to have some dinner buns, biscuits or crusty bread handy, and if you want to add a tried and true Mennonite twist, a splash of heavy cream

Variations on this Cabbage Soup:

• Add some protein: can easily add ground Italian sausage or ground beef to this recipe (or ground Italian turkey sausage if you want to keep it light) — simply saute in the pan before adding your vegetables and continue on with the recipe. Some of this Crockpot Shredded Chicken or Instant Pot Shredded Chicken would also make a great addition!
• Add more veggies: throw them in when sauteeing the other vegetables (mushrooms, peppers, etc)., when simmering the soup (potatoes, green beans, etc) or throw them in just before serving (frozen vegetables).
• Add more herbs and spices: you can easily bump up the herbs and spices in this recipe by adding some additional garlic or Italian seasoning (the same herbs that will be in the tomatoes), or even dill (as is in my traditional cabbage borscht recipe) or other herbs you enjoy. Want it spicy? Add a pinch or two of red pepper flakes.
• Add in some cooked rice and ground beef for cabbage roll soup.
• Add in pasta or beans to make this soup even heartier.
• Add in crushed tomatoes or tomato sauce to thicken the soup and give more tomato flavor.

How to store Cabbage Soup:

In the refrigerator:

This soup can be stored in an airtight container in the refrigerator for 4-5 days. It’s a great soup for making ahead because it tastes even better the next day!

How to freeze Cabbage Soup:

This is also a great soup for freezing!

I prefer to freeze in large freezer bags as they don’t take up a lot of freezer space and they can be thawed quickly.

Pour into a freezer bag, seal and freeze flat. To thaw, leave at room temperature for 3-4 hours, or place in a sink of shallow, room temperature water for 30-45 minutes.

You can also freeze in freezer jars or any freezer safe container.

More healthy soup recipes:

• Lasagna Soup: Crockpot or Instant Pot
• Stuffed Pepper Soup
• Chicken Rice Soup – Stove Top or Slow Cooker
• Beef and Barley Soup

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Cabbage Soup

This easy Cabbage Soup is a healthy soup recipe made with just SIX ingredients, including cabbage, carrots, onions, celery, and tomatoes. Dairy free, vegetarian, gluten free and DELICIOUS.

Course Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4 servings

Calories 96.56cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 4 cups chopped green cabbage (about ⅓ large head)
• 3 large carrots peeled and chopped
• 2 ribs celery finely chopped
• 1 medium onion finely chopped
• 3 cups low sodium chicken or vegetable broth
• 1 can diced tomatoes with Italian seasonings 14oz/400ml
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large soup pot, heat oil over medium heat.
• Add cabbage, carrots, celery and onion and cook, stirring often, until onion is translucent, about 5 minutes.
• Add broth, tomatoes, salt and pepper. Bring to a simmer, cover and reduce heat to medium-low. Simmer, stirring occasionally, until all vegetables are tender (40-60 minutes, depending on your preferred consistency).
• Season with salt and pepper to taste and serve.

Video

Nutrition

Calories: 96.56cal | Carbohydrates: 17.92g | Protein: 6.12g | Fat: 1.44g | Saturated Fat: 0.4g | Sodium: 706.04mg | Potassium: 702.94mg | Fiber: 4.84g | Sugar: 8.61g | Vitamin A: 7921.61IU | Vitamin C: 40.53mg | Calcium: 96.35mg | Iron: 1.9mg

The post Cabbage Soup Recipe appeared first on The Recipe Rebel.

This easy Homemade Coleslaw recipe is way better than store bought! Made with shredded cabbage and a homemade coleslaw dressing everyone loves!

It’s that time of year again!

How many times have I said that just in the last two months?

The point is, the weather is warmer (mostly) and we are obsessed with grilling, cold salads, fresh produce, and al fresco breakfasts, lunches and dinners.

Coleslaw has been a long time favorite salad of my family’s. I think they prefer this coleslaw recipe over any other summer salad I could put in front of them!

The homemade coleslaw dressing is creamy, tangy and a bit sweet, and pairs perfectly with shredded cabbage and carrots. It’s made with a few simple ingredients that you probably already have in your kitchen!

How to make this Coleslaw Recipe:

1. Shred your cabbage using a fine (but not too fine) grater. I like to use a combination of red and green cabbage because it adds a fun pop of color!
2. Shred your carrots using the same grater so that all of the vegetables are a similar size.
3. Stir together the dressing, toss it with your vegetables and refrigerate until ready to serve!

How to make Coleslaw Dressing:

This homemade coleslaw dressing is so easy to make, you’ll never buy the bottle again!

1. Stir together your mayo, sugar, cider vinegar, salt and pepper.
2. That’s really it. I mean, one step coleslaw dressing? Why would you ever buy it?!?

Variations on this coleslaw recipe:

• Add in other vegetables your family enjoys, finely shredded.
• Need to save some time? Buy a bag of pre-shredded cabbage or coleslaw mix, or even broccoli slaw mix, and simply toss it together with this coleslaw dressing.
• Add a squirt of sriracha to the dressing for a little spice
• Adjust the seasoning in the dressing to your tastes, adding more salt, more sweetness, or more vinegar to suit your tastes.

Making coleslaw ahead:

Coleslaw is a great salad for making a little ways in advance as it helps the cabbage to soften slightly as it sits.

Now, we don’t want it to be totally soggy and watery, so you can’t leave it for too long, but a few hours in the fridge is recommended, and my family even enjoys eating it the next day.

If you do need to make more than a few hours in advance, here are some guidelines.

• Opt for more green cabbage than red, because as the red cabbage releases it’s juices it will turn the entire bowl pink. Very, very pink.
• Shred your cabbage and carrots, and store in an airtight freezer bag up to 2 days. Make your dressing, keep it separate in the fridge up to 1 week. Then you can simply toss a couple hours before you need to serve it, but it won’t require any work from you!

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Homemade Coleslaw

This easy Homemade Coleslaw recipe is way better than store bought! Made with shredded cabbage and a homemade coleslaw dressing everyone loves! 

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1/2 green cabbage shredded
• 1/2 red cabbage shredded
• 2 large carrots peeled and shredded
• 1 1/4 cup mayonnaise
• 1/4 cup granulated sugar
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

• To shred cabbage, cut in quarters, slice off the core, and slice finely with a knife.
• Place cabbage and carrots in a large bowl.
• Whisk together mayo, sugar, vinegar, salt and pepper. Pour over vegetables in bowl and stir well. Refrigerate up to 6 hours before serving (see post above for making further in advance)

Nutrition

Calories: 287cal | Carbohydrates: 12g | Protein: 1g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 392mg | Potassium: 186mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2970IU | Vitamin C: 29.5mg | Calcium: 33mg | Iron: 0.5mg

The post Homemade Coleslaw Recipe appeared first on The Recipe Rebel.