Chicken Chow Mein is a classic Chinese takeout favorite that’s easy to make at home. This dish features stir-fried chicken, crisp vegetables, and tender noodles tossed in a flavorful homemade sauce. With its savory umami flavors and a perfect balance of textures, this quick and satisfying meal will be a hit with the whole family.
Ingredients
For the Chicken:
- 1 lb chicken breast, boneless, skinless
- 3 tbsp oil
For the Noodles:
- 12 oz chow mein noodles (uncooked)
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- ½ batch green onions, chopped
- 2 garlic cloves, minced
Chow Mein Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce
- 3 tbsp light sesame oil (not toasted)
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
Instructions
Step 1:
In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.
Step 2:
Cook chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside to prevent sticking.
Step 3:
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Slice the chicken into thin strips and stir-fry for 3-4 minutes until golden and fully cooked. Remove from the pan and set aside.
Step 4:
Add the remaining tablespoon of oil to the pan. Stir-fry the carrots, cabbage, and minced garlic for 2-3 minutes until the vegetables start to soften but remain crisp.
Step 5:
Return the cooked chicken and noodles to the skillet. Pour the chow mein sauce over the mixture and toss everything together until the noodles are well-coated and the sauce thickens. Cook for another 2 minutes, stirring frequently.
Step 6:
Sprinkle freshly chopped green onions over the top before serving. Serve hot and enjoy!
Variations
- Add Protein Variety: Swap chicken for shrimp, beef, or tofu for a different flavor.
- Spicy Version: Add a dash of sriracha or red pepper flakes to the sauce for a kick.
- More Vegetables: Include mushrooms, bell peppers, or snap peas for extra crunch.
- Gluten-Free Option: Use tamari instead of soy sauce and rice noodles in place of chow mein noodles.
Cooking Notes
- Use light sesame oil instead of toasted sesame oil to keep the sauce from overpowering the dish.
- Do not overcook the vegetables; they should remain slightly crisp for the best texture.
Serving Suggestions
- Serve with egg rolls or dumplings for a complete Chinese-style meal.
- Garnish with sesame seeds and extra green onions for added flavor.
- Pair with a light soup like egg drop soup or hot and sour soup.
Tips
- Make Ahead: Prepare the sauce in advance and store it in the fridge for up to 3 days.
- Reheating: Warm leftovers in a skillet over medium heat with a splash of chicken broth to keep the noodles from drying out.
- Storage: Store in an airtight container in the fridge for up to 3 days.
Prep Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes
Nutritional Information (per serving):
- Calories: 450
- Protein: 32g
- Sodium: 900mg
FAQs
1. Can I use spaghetti instead of chow mein noodles?
Yes, spaghetti or egg noodles can be a good substitute if you don’t have chow mein noodles.
2. How do I make the sauce thicker?
Increase the cornstarch slightly and cook for an extra minute until the sauce thickens.
3. What’s the difference between chow mein and lo mein?
Chow mein noodles are stir-fried for a slightly crispy texture, while lo mein noodles are boiled and tossed in sauce.
4. Can I make this dish vegetarian?
Yes, simply replace the chicken with tofu or add more vegetables.
This Chicken Chow Mein is a delicious homemade alternative to takeout, packed with bold flavors and fresh ingredients. Whether you’re looking for a quick weeknight dinner or a meal-prep favorite, this dish is sure to please.
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Chicken Chow Mein with The Best Chow Mein Sauce
- Total Time: 25 minutes
Ingredients
Ingredients
For the Chicken:
- 1 lb chicken breast, boneless, skinless
- 3 tbsp oil
For the Noodles:
- 12 oz chow mein noodles (uncooked)
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- ½ batch green onions, chopped
- 2 garlic cloves, minced
Chow Mein Sauce:
- 6 tbsp oyster sauce
- 3 tbsp low-sodium soy sauce
- 3 tbsp light sesame oil (not toasted)
- ½ cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp 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 chow mein noodles according to the package instructions. Drain, rinse with cold water, and set aside to prevent sticking.
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Slice the chicken into thin strips and stir-fry for 3-4 minutes until golden and fully cooked. Remove from the pan and set aside.
Add the remaining tablespoon of oil to the pan. Stir-fry the carrots, cabbage, and minced garlic for 2-3 minutes until the vegetables start to soften but remain crisp.
Return the cooked chicken and noodles to the skillet. Pour the chow mein sauce over the mixture and toss everything together until the noodles are well-coated and the sauce thickens. Cook for another 2 minutes, stirring frequently.
Sprinkle freshly chopped green onions over the top before serving. Serve hot and enjoy!
Notes
Cooking Notes
- Use light sesame oil instead of toasted sesame oil to keep the sauce from overpowering the dish.
- Do not overcook the vegetables; they should remain slightly crisp for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450
- Sodium: 900mg
- Protein: 32g