Description
Chicken Chow Mein is a delicious homemade takeout favorite made with tender chicken, fresh vegetables, chewy noodles, and a flavorful homemade sauce. This easy one-pan meal comes together in just 35 minutes and is perfect for busy weeknights when you want something satisfying and full of flavor.
Ingredients
For the Chicken Chow Mein:
- 1 lb boneless, skinless chicken breast
- 3 tablespoons oil
- 12 oz uncooked chow mein noodles
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- ½ bunch green onions, chopped
- 2 garlic cloves, pressed or minced
For the Chow Mein Sauce:
- 4 tablespoons oyster sauce, or to taste
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons light sesame oil (not toasted)
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
Instructions
- In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.
- Cook the chow mein noodles according to the package instructions.
- Drain the noodles, rinse them briefly with cold water, and set aside.
- Heat the oil in a large wok or skillet over medium-high heat.
- Cut the chicken breasts into bite-sized strips.
- Add the chicken to the hot pan and cook until golden brown and fully cooked. Remove the chicken and set aside.
- Add the julienned carrots, shredded cabbage, and minced garlic to the same pan.
- Stir-fry the vegetables for a few minutes until slightly softened.
- Return the cooked chicken and noodles to the pan.
- Pour the prepared chow mein sauce over everything and toss well to coat.
- Cook for another 2 minutes until the sauce thickens slightly and everything is heated through.
- Garnish with chopped green onions and serve immediately while hot.
Notes
- Serve hot: Enjoy Chicken Chow Mein straight from the wok while the noodles are warm and coated in sauce.
- Add garnishes: Sprinkle with sesame seeds, extra green onions, or a little crushed red pepper for extra flavor.
- Side dishes: Serve with egg rolls, spring rolls, dumplings, or a simple Asian-inspired cucumber salad.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm leftovers in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce.
- Microwave option: Reheat individual portions in the microwave, stirring halfway through until thoroughly heated.
- Freezing: Freeze cooled chow mein in freezer-safe containers for up to 2 months. Keep in mind that the vegetables and noodles may soften slightly after thawing.
- Make-ahead tip: Prepare the sauce and chop the vegetables a day ahead. Store them separately in the refrigerator to make cooking quicker.
- Avoid soggy noodles: Cook the noodles just until tender and avoid overcooking them before stir-frying.