Chicken Chow Mein Recipe
This chicken chow mein is way better than takeout! It’s packed with tender chicken, crisp veggies, classic noodles, and a bold homemade sauce, all cooked in one pan and done in 30 minutes.
Servings: 4
Equipment
Ingredients
Ingredients for the 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
Ingredients for the stir fry
- 6 ounces chow mein noodles
- 2 tablespoons vegetable oil divided
- 1 pound boneless, skinless chicken thighs cut into 1-inch cubes (you can also use 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 chopped, white and light green parts only (chop the dark green parts and use them for garnish)
- 1 cup bean sprouts
- ¼ cup chicken broth
Instructions
- Make the sauce. Combine the cornstarch and soy sauce in a small bowl and whisk until well incorporated. Then, whisk in the oyster sauce, sugar, sesame oil, and black pepper. Set aside.
- Cook the noodles. Prepare the noodles according to the directions on the package.
- Brown the chicken. Heat 1 tablespoon vegetable oil in a wok or a large non-stick skillet set over high heat. Add the chicken to the hot oil and stir in 2 tablespoons of the prepared sauce; mix to combine and cook for 3 minutes. Turn over and continue to cook for about 3 more minutes, or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
- Stir-fry the veggies. Return the wok/skillet to medium-high heat and heat the remaining 1 tablespoon of vegetable oil. Add the cabbage and sauté for 2 minutes. Stir in the carrots and stir fry for 1 minute. Stir in the minced garlic and chopped green onions, and continue to cook for 2 more minutes or until the vegetables are crisp-tender.
- Combine and finish. Add the noodles, previously prepared chicken, the remaining sauce, and chicken broth; cook for 1 minute, stirring frequently. Stir in the bean sprouts and cook until they wilt, about 30 seconds.
- Serve. Remove your chicken chow mein from the heat. Garnish it with green onions and serve.
Nutrition
Calories: 214kcal | Carbohydrates: 41g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 205mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8019IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 2mg
