Chow Mein-Style Chicken
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Chow Mein-Style Chicken

Chow Mein-Style Chicken

with Mixed Veggies

Move over, Chinese takeout—you've got some heavy competition! This perfect combination of tender chicken pieces, springy noodles and crunchy veggies coated in fragrant soy sauce will satisfy any craving for chow mein.

Cashews/Noix de cajou

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

200 g

Chow Mein Noodles

(Contains Wheat)

2 unit(s)

Shanghai Bok Choy

1 unit(s)

Sweet Bell Pepper

4 tbsp

Vegetarian Oyster Sauce

(Contains Soy)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Sweet Chili Sauce

1 tbsp

Sesame Oil

(Contains Sesame)

15 g


2 unit(s)

Green Onion

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

Not included in your delivery

½ tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat18 g
Saturated Fat3 g
Carbohydrate91 g
Sugar24 g
Dietary Fiber6 g
Protein51 g
Cholesterol120 mg
Sodium2640 mg
Trans Fat0 g
Potassium1200 mg
Calcium175 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel



Before starting, wash and dry all produce. Add 10 cups hot water to a large pot. Cover and bring to a boil over high heat. While water comes to a boil, thinly slice 2 tbsp (4 tbsp) green onion tops.Cut remaining green onions into 1-inch pieces. Core, then cut pepper into 1/4-inch strips. Cut bok choy into 1-inch pieces. Peel, then mince or grate 1 tbsp (2 tbsp) ginger.Combine vegetarian oyster sauce, soy sauce, sweet chili sauce and 1/4 cup (1/2 cup) water in a large bowl.

Cook noodles

Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min. Using a colander, drain, then rinse noodles under cold water, tossing to separate, until cool.Leave noodles in the colander to drain.

Cook chicken

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When the pan is hot, add half the sesame oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.** Transfer chicken to the large bowl with sauce mixture, then toss to coat.

Cook veggies

Reheat the same pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, remaining sesame oil, green onion pieces and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add peppers and bok choy. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 1-2 min.

Finish noodles

Add chicken and sauce to the pan with veggies. Bring sauce to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Add noodles. Season with pepper. Cook, tossing constantly, until noodles are warmed through and coated, 2-3 min.

Finish and serve

Divide noodles between bowls.Sprinkle with sliced green onion tops and cashews.