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Chicken Chow Mein Recipe

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3.9 from 88 reviews

This Chicken Chow Mein recipe is a quick and flavorful stir-fry dish made with tender chicken thighs, crunchy vegetables, and savory chow mein noodles coated in a deliciously balanced sauce. Perfect for a satisfying weeknight dinner, it combines a medley of textures and classic Asian flavors in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • 2 teaspoons cornstarch
  • 4 tablespoons low sodium soy sauce (or tamari sauce)
  • 1½ tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 1½ teaspoons sesame oil
  • Freshly ground black pepper (to taste)

Main Ingredients

  • 6 ounces chow mein noodles
  • 2 tablespoons vegetable oil (divided)
  • 1 pound boneless, skinless chicken thighs (cut into 1-inch cubes; can substitute chicken breasts)
  • 3 cups shredded green cabbage
  • 1½ cups matchstick carrots
  • 3 garlic cloves (minced)
  • 4 green onions, chopped, white and light green parts only
  • 1 cup bean sprouts
  • ¼ cup chicken broth

Instructions

  1. Make the sauce. Combine the cornstarch and soy sauce in a small bowl and whisk until thoroughly blended. Then add the oyster sauce, sugar, sesame oil, and freshly ground black pepper; whisk again until smooth. Set this sauce mixture aside.
  2. Cook the noodles. Prepare the chow mein noodles according to the package instructions. Once cooked, drain and set aside.
  3. Brown the chicken. Heat 1 tablespoon of vegetable oil in a wok or a large non-stick skillet over high heat. Add the cubed chicken and stir in 2 tablespoons of the prepared sauce. Stir-fry for about 3 minutes on one side, then turn and continue cooking for another 3 minutes or until the chicken is fully cooked through and slightly browned. Remove the chicken from the skillet and place on a plate.
  4. Stir-fry the vegetables. Reduce heat to medium-high, add the remaining 1 tablespoon of vegetable oil to the wok/skillet. Add the shredded cabbage and sauté for 2 minutes until it starts to soften. Stir in the matchstick carrots and cook for an additional minute. Add the minced garlic and chopped green onions, stirring frequently, and cook for 2 more minutes until the vegetables are crisp-tender.
  5. Combine and finish. Add the cooked chow mein noodles, the reserved chicken, the remaining sauce, and the chicken broth to the wok/skillet. Cook while stirring frequently for 1 minute, allowing the sauce to thicken and coat everything evenly. Finally, stir in the bean sprouts and cook just until they begin to wilt, about 30 seconds.
  6. Serve. Remove from heat and garnish with additional chopped green onions if desired. Serve immediately while warm.

Notes

  • You can substitute chicken breasts for chicken thighs if preferred, but thighs remain juicier.
  • Adjust the soy sauce and oyster sauce amounts to taste, especially if you prefer it less salty or more savory.
  • Feel free to add additional vegetables like bell peppers or snap peas for variation.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • Cook noodles just until tender but still firm to avoid mushiness.
  • For a spicier kick, add a dash of chili flakes or a squeeze of sriracha when combining everything at the end.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/chicken-chow-mein-recipe/