BEST CHICKEN CHOW MEIN QUICK
This Chicken Chow Mein recipe delivers a takeout flavor in under 30 minutes. Tender chicken and crisp-tender vegetables are coated in a savory, slightly sweet sauce and twirled with perfectly cooked noodles. Prep all your ingredients beforehand for a stress-free stir-fry.
Equipment
- Medium bowl
- Whisk
- Large wok or skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Pot for cooking noodles
- Colander
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce for marinade
- 1 tablespoon cornstarch for marinade
- 1 teaspoon sesame oil for marinade
- ½ teaspoon ground ginger for marinade
- ¼ teaspoon garlic powder for marinade
- ¼ cup soy sauce for sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil for sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch for sauce
- ½ cup chicken broth
- 1 teaspoon rice vinegar
- ½ teaspoon ground ginger for sauce
- ¼ teaspoon white pepper optional
- 1 pound fresh or dried chow mein noodles or spaghetti as a substitute!
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced cabbage napa or regular
- ½ cup sliced green onions
- ½ cup bean sprouts optional
- Sesame seeds, for garnish optional
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ginger, and garlic powder. Mix well and marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Cook the chow mein noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a little bit of sesame oil to keep them separated.
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, chicken broth, rice vinegar, ginger, and white pepper (if using). Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
- Add the remaining tablespoon of vegetable oil to the wok.
- Add the onion and garlic and stir-fry until fragrant, about 1 minute.
- Add the carrots, celery, and cabbage and stir-fry until they are crisp-tender, about 3-5 minutes.
- Add the cooked chicken back to the wok.
- Pour the chow mein sauce over the chicken and vegetables.
- Bring the sauce to a simmer and cook until it has thickened slightly, about 1-2 minutes.
- Add the cooked noodles to the wok and toss everything together to coat the noodles evenly with the sauce.
- Stir in the green onions and bean sprouts (if using).
- Serve immediately, garnished with sesame seeds, if desired.
Notes
For sticky noodles, rinse them with cold water after cooking and toss them with a little sesame oil. To thicken a watery sauce, whisk a little more cornstarch with cold water and add it to the wok while the sauce is simmering. Cook until thickened. Adjust seasonings to taste. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or stir-fry in a pan with a little oil, adding a splash of water or chicken broth if needed. For a gluten-free version, use gluten-free noodles (such as rice noodles or gluten-free chow mein noodles) and gluten-free soy sauce (tamari). You can also add other protein sources, such as shrimp, tofu, or pork. Feel free to swap out the vegetables for your favorites – broccoli, bell peppers, mushrooms, and snow peas all work well.