Chicken Chow Mein
Chicken Chow Mein is one of those comforting noodle dishes that feels just right when you want something quick, colorful, and full of flavor. Tender chicken, crisp vegetables, and savory noodles come together in a way that always brings people back for another serving.This Chicken Chow Mein is balanced, satisfying, and easy to pull together on a busy night. It has that takeout-style feel at home, with fresh vegetables, saucy noodles, and juicy chicken in every bite.
Equipment
- 1 Large skillet or wok
- 1 Small bowl
Ingredients
- 8 oz chow mein noodles or thin egg noodles
- 1 lb chicken breast or chicken thighs sliced thin
- 1 tbsp sesame oil
- 2 tbsp neutral oil like canola or avocado oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 cup carrots julienned
- 1 bell pepper bell peppers sliced
- 2 cups cabbage shredded
- 3 green onions green onions chopped
- 1 /4 cup soy sauce
- 2 tbsp oyster sauce
- 1 /2 cup chicken broth
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1 /2 tsp ground black pepper
Instructions
- Cook the noodles according to the package directions until just tender. Drain them well, then rinse briefly if needed to keep them from sticking.
- In a small bowl, whisk together the soy sauce, oyster sauce, chicken broth, rice vinegar, cornstarch, brown sugar, and black pepper until smooth.
- Heat a large skillet or wok over medium-high heat. Add a little oil, then cook the sliced chicken until lightly browned and cooked through. Transfer it to a plate.
- Add a bit more oil to the pan, then stir-fry the garlic and ginger for a short moment. Add the carrots, bell peppers, and cabbage, and cook until they are crisp-tender.
- Return the chicken to the pan with the noodles. Pour the sauce over the top and toss everything together until the noodles are coated and the sauce has thickened slightly.
- Stir in the green onions, then taste and adjust with a little more soy sauce or pepper if needed. Serve warm right away.
Notes
Slice the chicken thinly so it cooks quickly and stays tender. Keep the heat fairly high when stir-frying so the vegetables stay bright and the noodles do not turn soft.
Have everything ready before you start cooking, because this recipe moves fast once the pan is hot. If the noodles seem dry, add a splash of broth to loosen them before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, let the noodles cool before sealing them up.
Reheat in a skillet over medium heat with a small splash of broth or water to help loosen the sauce. You can also warm it in the microwave in short intervals, stirring between each one.