Description
Chicken Chow Mein is a classic Chinese-inspired stir-fry featuring tender chicken, crisp vegetables, and chewy noodles tossed in a savory garlic soy sauce. This quick one-pan meal delivers takeout flavor at home and is perfect for busy weeknight dinners.
Ingredients
- 12 oz chow mein noodles (or yakisoba noodles)
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 4 green onions, sliced
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1/2 teaspoon white pepper
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Cook the chow mein noodles according to the package directions. Drain, rinse briefly with cool water, and set aside.
- Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, white pepper, cornstarch, and water. Set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the chicken and cook for 5-7 minutes until browned and cooked through.
- Add the garlic and ginger, stirring for 30 seconds until fragrant.
- Add the cabbage, carrots, and bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
- Add the bean sprouts and cook for 1 minute.
- Add the cooked noodles to the skillet.
- Pour the sauce over the noodles and toss until everything is evenly coated.
- Cook for 2-3 minutes until the sauce thickens slightly and the noodles are heated through.
- Stir in the green onions.
- Garnish with sesame seeds and serve immediately.
Notes
- Use high heat for the best stir-fry flavor and texture.
- Chicken thighs can be substituted for juicier meat.
- Add broccoli, mushrooms, snow peas, or baby corn for more vegetables.
- Do not overcook the noodles to keep them springy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese