Description
This easy Chicken Chow Mein is a quick dinner lifesaver—tender chicken, chewy noodles, and crisp vegetables tossed in a glossy garlic-soy sauce that tastes just like your favorite takeout. It’s perfect when you need weeknight dinner ideas, a reliable easy recipe for busy nights, or simple food ideas that everyone at the table will actually eat. Serve it as a cozy main dish, prep it ahead for lunches, or keep it in your back pocket as a go-to option for quick breakfast-for-dinner, easy dinner, or even a satisfying late-night snack when you’re craving something better than takeout.
Ingredients
8 oz chow mein noodles or thin Chinese egg noodles
1 lb boneless skinless chicken breast cut into thin strips
2 tbsp soy sauce divided
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp brown sugar
2 tsp cornstarch divided
3 tbsp vegetable oil divided
2 cloves garlic minced
1 tsp fresh ginger grated
2 cups shredded green cabbage
1 medium carrot cut into thin matchsticks
1 small red bell pepper thinly sliced
4 green onions sliced and divided
1 tbsp sesame oil
1/4 tsp black pepper
1/4 cup low sodium chicken broth or water
Instructions
1. Cook the chow mein noodles according to the package directions until just tender, then drain, rinse briefly under cool water, and set aside.
2. In a small bowl whisk together 1 tablespoon soy sauce, oyster sauce, hoisin sauce, brown sugar, 1 teaspoon cornstarch, chicken broth, and black pepper to make the chow mein sauce; set aside.
3. In another bowl toss the sliced chicken with the remaining 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon vegetable oil until the chicken is evenly coated.
4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium high heat, add the marinated chicken in a single layer, and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through; transfer to a plate.
5. Add the remaining 1 tablespoon vegetable oil to the same pan, then add the cabbage, carrot, and bell pepper; stir fry for 3 to 4 minutes until the vegetables are crisp tender.
6. Stir in the garlic, ginger, and half of the sliced green onions and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
7. Return the cooked chicken and drained noodles to the pan, pour the prepared chow mein sauce over the top, and toss everything together with tongs until the sauce thickens slightly and coats the noodles and vegetables.
8. Drizzle the sesame oil over the chow mein, sprinkle with the remaining green onions, taste and adjust seasoning if needed, then serve hot.
Notes
For the best texture, avoid overcooking the noodles—keep them just barely tender when boiling, because they will finish cooking in the pan and can turn soft quickly if they’re boiled too long.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6
- Sodium: 980
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 32
- Cholesterol: 95
Keywords: chicken chow mein, easy recipe, quick dinner, dinner ideas, stir fry, takeout style, food ideas