This Chicken Low Mein is a super easy and healthy family dinner! I feel like I should label this semi-homemade because I used store bought sauce but when feeding a family sometimes time is the name of the game! This easy meal is a great take out fake out recipe!
Unsolicited parenting tip on getting kids to eat new vegetables and new food:
I am not perfect or a professional expert in this area but I am a parent to 4 young kids. So here are a few things that have helped open my kids minds to new foods.
You can separate the dish like I do sometimes and place the noodles on one side then the veggies and meat on different places on the plate. When they can see the different ingredients it eliminates fear of what they might eat and seems easier for them to try new things.
I try not to force my kids to eat veggies but I do make them tolerate having them on their plate. I tell them it’s their choice to try it or not. Over time they see that other family members are eating them and enjoying them. Then they get brave and try them. Most of the time they like them; some times they don’t and I respect their decision after they have given it a real try. I feel like this takes a constant effort and lots of positive (but not pushy) encouragement. Having the vegetables available to them is also key. If you only do it once in a blue moon the kids will be unfamiliar and won’t feel comfortable enough with them to give them a try.
Like I said I am not perfect and each kid is different but those are a few things that have helped us.
What you need to make easy chicken low mein:
serves 6
- 2 pounds Boneless skinless chicken thighs
- 2 cups Swiss chard or spinach Chopped into bite sized peices
- 2 ribs Celery sliced into 1/4 inch peices
- 1/2 cup Green onions thinnly sliced
- 1 tsp Ground Ginger or 1 Tablespoon fresh grated ginger
- 1 tsp Garlic Powder
- 2 Tablespoons Toasted Sesame oil
- 1 cup Teriyaki sauce or Yoshidas Sauce Divided. Half for the chicken thighs and half for the noodle mixture
- 2 cups Sliced white or baby bella mushrooms
- 3 Packages Ramen noodles – noodles only
Instructions
- Preheat frying pan or griddle to medium high.
- Sprinkle Chicken thighs with Salt, Pour 1/2 cup Yoshida’s Sauce or Teriyaki sauce or marinade over the chicken thighs.
- Cook the chicken thighs on a griddle or in the frying pan turning over to keep from burning. cool until cooked through- 15-20 minutes (depending on the thickness of your chicken thighs)
- Once done, let it rest before slicing into strips.
- In a frying pan, add Toasted Sesame Oil, cook the Swiss chard or Spinach, mushrooms and celery until the Swiss chard is wilted and the celery is slightly softened.
- Cook the ramen noodles al dente or according to package directions with no added seasoning or sauce.
- Once the noodles are cooked al dente, Drain and add the other 1/2 cup Yoshildas or teriyaki sauce or marinade. Add the Ginger and Garlic. Stir until the sauce is mostly absorbed into the noodles.
- Add noodles to a 9 x 13 baking dish and top with cooked vegetables and sliced chicken thighs. Top with Sliced green onions. Enjoy.
Easy Semi-Homemade Chicken Low Mein
Ingredients
- 2 pounds Boneless skinless chicken thighs
- 2 cups Swiss chard or spinach Chopped into bite sized peices
- 2 ribs Celery sliced into 1/4 inch peices
- 1/2 cup Green onions thinnly sliced
- 1 tsp Ground Ginger or 1 Tablespoon fresh grated ginger
- 1 tsp Garlic Powder
- 2 Tablespoons Toasted Sesame oil
- 1 cup Teriyaki sauce or Yoshidas Sauce Divided. Half for the chicken thighs and half for the noodle mixture
- 2 cups Sliced white or baby bella mushrooms
- 3 Packages Ramen noodles Rice Ramen noodles would work great too
Instructions
- Preheat frying pan or griddle to medium high.
- Sprinkle Chicken thighs with Salt, Pour 1/2 cup Yoshida's Sauce or Teriyaki sauce or marinade over the chicken thighs.
- Cook the chicken thighs on a griddle or in the frying pan turning over to keep from burning. cool until cooked through- 15-20 minutes (depending on the thickness of your chicken thighs)
- Once done, let it rest before slicing into strips.
- In a frying pan, add Toasted Sesame Oil, cook the Swiss chard or Spinach, mushrooms and celery until the Swiss chard is wilted and the celery is slightly softened.
- Cook the ramen noodles al dente or according to package directions with no added seasoning or sauce.
- Once the noodles are cooked al dente, Drain and add the other 1/2 cup Yoshildas or teriyaki sauce or marinade. Add the Ginger and Garlic. Stir until the sauce is mostly absorbed into the noodles.
- Add noodles to a 9 x 13 baking dish and top with cooked vegetables and sliced chicken thighs. Top with Sliced green onions. Enjoy.