A few classic spices and sauces that are used in many of our Chinese recipes add the flavour to this dish. You don’t really need anything special to make this Chicken Chow Mein. Do you need any special ingredients to make Chicken Chow Mein? The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly. This means we’re no longer able to offer exact WW points for our recipes.
Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. How Weight Watchers friendly is Chicken Chow Mein recipe? You can also make this dish vegetarian by swapping out the chicken for a meat substitute such as Quorn, and swapping the Oyster Sauce for a veggie alternative. Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. You can enjoy this Chicken Chow Mein if you’re dairy free. What diets is this Chicken Chow Mein suitable for? If you’re a fan of Asian inspired dishes, it’s well worth checking out some of our other recipes!
Calories in chicken chop suey with rice full#
But if you’re on a slimming plan and are a fan of our Chinese Fakeaways, you’ll have a cupboard full already! You’ll need a few Oriental basics for this recipe, like dark soy sauce, rice vinegar, oyster sauce and Chinese five spice. Perfect after a busy day or just when you don’t fancy making anything too complicated. This Chicken Chow Mein is a quick and simple dish. However, there’s nothing to stop you swapping or adding any meat or veg you want. This Chicken Chow Mein recipe uses egg noodles, chicken and vegetables like carrots, spring onion and mange tout. Before you scroll, there’s important stuff to know in the blurb!Ĭhow Mein means ‘stir noodle’, or ‘stir-fried noodle’. Serve immediately, with cooked rice.For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables.
Make a well in center, then stir broth mixture and add to well. Return all vegetables to wok and toss.Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes. Reheat wok over high heat until a bead of water evaporates immediately.Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.Transfer each vegetable as cooked to bowl with celery. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl.
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