Skinny Chicken Chow Mein

This recipe was a huge hit at my house! I think it might even taste better than the yummy chow mein at Panda Express. One difference from Panda’s,  I’ve added chicken to it.  Turn it into a vegetarian dish by leaving the chicken out (see vegetarian skinny facts below).  But the biggest difference, my skinny chow mein has much healthier ingredients so you can actually enjoy every bite guilt-free!!!  Each serving has 327 calories and 5 grams fat. I’m sure you’ll receive two thumbs up from the whole family!
Skinny Chicken Chow Mein

Helpful Tips About this Recipe

Makes 5 servings (each serving, 1½ cups)

Vegetarian Skinny Facts

Leave the chicken out and this chow mein becomes a fantastic vegetarian dish for “Meatless Mondays”
Skinny Facts: for 1 vegetarian serving (~1¼ cups)
264 calories, 3g fat, 9g protein, 54g carbs, 8g fiber, 749mg sodium, 10g sugar

Shopping Tips

I used Barilla whole grain spaghetti. A (2 ounce) serving has 6 grams of fiber! Most supermarkets sell this brand but there are others available.
Ginger, in a jar, can be found in the produce section where garlic, in a jar, is sold.

Prep Tips

The key to making this dish really simple is to prep the veggies, chicken and sauce before you start to stir fry. Then it comes together very quickly!

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 skinny serving (1½ cups)
327 calories, 5g fat, 1g sat fat, 21g protein, 54g carbs, 8g fiber, 776mg sodium, 10g sugar
FACTS: for Freestyle SmartPoints
200 calories, 0g sat. fat, 8g sugar, 6g protein


Skinny Chicken Chow Mein

Skinny Chicken Chow Mein

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 5
Calories 327 kcal


Ingredients for Chow Mein:

  • 8 ounces dry whole grain spaghetti, see shopping tips
  • 2 cups celery, sliced on the diagonally
  • 2 cups onion, diced
  • 5 cups cabbage, shredded
  • 2 cups cooked chicken breast, diced (skin removed)
  • Cooking spray
  • 2 teaspoons vegetable oil

Ingredients for Sauce:

  • cup plus 1 tablespoon reduced-sodium soy sauce (6 tablespoons)
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 2 teaspoons ginger (from a jar), see shopping tips
  • Fresh ground black pepper, to taste


  • Cook the spaghetti for about 6-7 minutes just until soft. Do not over cook.
  • In the meantime, prep all vegetables and dice the chicken. Set aside.
  • In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
  • Coat a large nonstick wok or pan with cooking spray. Heat 2 teaspoons of oil in pan.
  • Add celery and onions and saute over medium-high heat for several minutes until onions become soft. Add cabbage and chicken. Saute another few minutes until soft.  Turn down to medium heat, add noodles and soy sauce mixture.  Stir-fry for about 2 minutes or until noodles are heated through. Stir constantly to blend everything.
  • Store any leftovers in the fridge for a few days.


Serving: 1.5cupsCalories: 327kcalCarbohydrates: 54gProtein: 21gFat: 5gSaturated Fat: 1gSodium: 776mgFiber: 8gSugar: 10gBlue Smart Points: 6Green Smart Points: 8Plus Points: 8
Tried this recipe?Let me know how it was!


  1. I’m going to make this tomorrow night! I love all you recipes and I especially love all your helpful tips. Makes shopping and cooking and eating healthy so much easier Thank You!

  2. You sure can Diane. Fresh works well. I always keep a jar of pureed ginger in my fridge so I can use it at anytime.
    My best,

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