Chicken Chow Mein
Chicken Chow Mein is a classic Asian noodle dish filled with tender chicken, crisp vegetables, and savory noodles tossed in a flavorful sauce. This homemade version delivers all the flavors you love in takeout, but with the freshness and quality of a home-cooked meal. Perfectly balanced with a mix of crunchy and soft textures, this dish comes together quickly and satisfies everyone at the table.
The first time I made Chicken Chow Mein at home, my family couldn’t believe how close it was to our favorite takeout spot! My husband kept saying it tasted like a restaurant meal, and now it’s one of our go-to weeknight dinners. We love the way it fills the kitchen with savory aromas and brings us all together at the table. Every time I make it, my kids race to get seconds before it’s gone!
Why You’ll Love Chicken Chow Mein
•Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
•Better Than Takeout: Fresh ingredients and balanced flavors make it a winner!
•Customizable: Adjust veggies, protein, and spice levels to suit your family’s taste.
•One-Pan Dish: Minimal cleanup with everything cooked in a single skillet or wok.
Ingredients Notes for Chicken Chow Mein
•Chicken: Use boneless, skinless chicken breasts or thighs for the best flavor.
•Noodles: Fresh chow mein noodles work best, but spaghetti or ramen noodles are great substitutes.
•Vegetables: Cabbage, carrots, and bell peppers add color, crunch, and nutrients.
•Soy Sauce: Use both light and dark soy sauce for a deeper flavor.
•Oyster Sauce: Adds umami richness to the dish.
•Sesame Oil: Just a dash enhances the aroma and flavor of the chow mein.
Recipe Steps
1. Cook the Noodles: Prepare noodles according to package directions. Drain and set aside.
2. Cook the Chicken: In a large skillet or wok, heat oil over medium-high heat. Add thinly sliced chicken and cook until browned and cooked through. Remove and set aside.
3. Sauté Vegetables: In the same skillet, add a bit more oil. Add minced garlic and sliced vegetables (cabbage, carrots, and bell peppers) and stir-fry until they’re tender-crisp.
4. Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, a pinch of sugar, and a drizzle of sesame oil.
5. Combine Everything: Add cooked chicken and noodles back to the skillet with the vegetables. Pour in the sauce, tossing everything together until well coated.
6. Serve Hot: Garnish with sliced green onions and sesame seeds for a finishing touch.
Storage Options
•Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
•Reheat: Warm in a skillet over medium heat, adding a splash of water if needed.
•Freeze: This dish can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Variations & Substitutions
•Add Spice: Sprinkle red pepper flakes or add a dash of Sriracha for extra heat.
•Switch the Protein: Try shrimp, tofu, or beef instead of chicken.
•Use Different Veggies: Snap peas, broccoli, or mushrooms make great additions.
Frequently Asked Questions
Q: Can I make this dish gluten-free?
A: Yes, use gluten-free noodles and substitute soy sauce with tamari.
Q: What can I use instead of oyster sauce?
A: Hoisin sauce or a bit of soy sauce mixed with sugar can be a good substitute.
Q: Can I make this ahead of time?
A: Absolutely! Prep all ingredients in advance, and cook just before serving for the best flavor.
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Chicken Chow Mein
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth or water
- 1 teaspoon sesame oil
- For the Stir-Fry:
- 8 oz chow mein noodles or thin egg noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tablespoons vegetable oil divided
- Salt and black pepper to taste
- 1 bell pepper thinly sliced
- 1 medium carrot julienned
- 1 cup cabbage shredded
- 1/2 cup bean sprouts optional
- 3 green onions sliced
- 2 cloves garlic minced
- 1- inch piece ginger minced
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, and sesame oil until smooth. Set aside.
- Cook the Noodles: Cook the chow mein noodles according to package instructions. Drain and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken with salt and black pepper, then add it to the skillet. Stir-fry for 4-5 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Add the bell pepper, carrot, cabbage, bean sprouts (if using), green onions, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine Ingredients: Return the cooked chicken to the skillet, along with the cooked noodles. Pour the sauce over everything and toss to combine, ensuring everything is evenly coated. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Serve: Serve the chicken chow mein hot, garnished with extra green onions if desired.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
