Chow Mein is one of my favorites, and this homemade version is quite a catch. This is super simple to make and guarantees to deliver the best Chow Mein sauce. This recipe is also easily modifiable. You can even make this vegetarian if desired.
Ingredients
3 tablespoons olive oil
1 pound chicken breast, boneless, skinless (cut into bite-sized strips)
1 large carrot, julienned
12 ounces Chow Mein noodles (uncooked)
2 c. cabbage
2 garlic cloves
1/2 bunch green onions – sliced
Chow Mein Sauce:
1 tablespoon granulated sugar
3 tablespoons low sodium soy sauce
1/2 c. chicken broth
6 tablespoons oyster sauce
1 tablespoon cornstarch
3 tablespoons light sesame oil (not toasted)
HOW TO MAKE CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE
Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Use a whisk to mix and set aside.
Step 2: Following the package directions, cook the noodles until al dente. Drain when done and rinse with cold water. Set aside.
Step 3: Heat the olive oil in a large wok or large saute pan over medium heat. Add the chicken to the wok/pan once the oil is hot and cook until golden brown. Set the chicken aside when done.
Step 4: To the same wok/pan, saute the carrots, cabbage, and pressed garlic for a couple of minutes until the veggies are a little tender and the cabbage is slightly translucent.
Step 5: Return the chicken to the pan along with the noodles. Pour the sauce over and cook for additional 2 minutes.
Step 6: Before serving, garnish with some chopped green onions. Enjoy!
Notes:
For this recipe, the basic veggies used are carrots, cabbage, and green onions. You can blanch the veggies if desired. You can also use bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn.
Instead of chicken, you can use beef, shrimp, or pork.
For a vegetarian variety, use vegetable broth in place of chicken. You can add baked tofu instead of meat.
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast, boneless, skinless (cut into bite-sized strips)
- 1 large carrot, julienned
- 12 ounces Chow Mein noodles (uncooked)
- 2 c. cabbage
- 2 garlic cloves
- 1/2 bunch green onions – sliced
- Chow Mein Sauce:
- 1 tablespoon granulated sugar
- 3 tablespoons low sodium soy sauce
- 1/2 c. chicken broth
- 6 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 tablespoons light sesame oil (not toasted)
Instructions
Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Use a whisk to mix and set aside.
Step 2: Following the package directions, cook the noodles until al dente. Drain when done and rinse with cold water. Set aside.
Step 3: Heat the olive oil in a large wok or large saute pan over medium heat. Add the chicken to the wok/pan once the oil is hot and cook until golden brown. Set the chicken aside when done.
Step 4: To the same wok/pan, saute the carrots, cabbage, and pressed garlic for a couple of minutes until the veggies are a little tender and the cabbage is slightly translucent.
Step 5: Return the chicken to the pan along with the noodles. Pour the sauce over and cook for additional 2 minutes.
Step 6: Before serving, garnish with some chopped green onions. Enjoy!
