Chicken Chow Mein is one of my favorite Chinese takeout dishes. You’ll get everything in one serving; chicken, veggies, classic chow mein noodles, and the best chow mein sauce. I prefer this homemade version because this is healthier than takeout. Plus, this is incredibly easy and quick to make!
Ingredients
3 tablespoons olive oil
1 pound chicken breast, boneless, skinless (cut into bite-sized strips)
12 ounces Chow Mein noodles (uncooked)
2 garlic cloves
2 c. cabbage
1/2 bunch green onions – sliced
1 large carrot, julienned
Chow Mein Sauce:
3 tablespoons light sesame oil (not toasted)
3 tablespoons low sodium soy sauce
1/2 c. chicken broth
6 tablespoons oyster sauce
1 tablespoon granulated sugar
1 tablespoon cornstarch
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. Mix well using a whisk until blended and set aside.
Step 2: Following the package directions, cook the noodles. 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. Then, add the chicken and cook until golden brown. Set the chicken aside when done.
Step 4: To the wok/pan, add the carrots, cabbage, and pressed garlic. Continue to cook for a couple of minutes or until the veggies are a little soft and the cabbage is slightly translucent.
Step 5: Return the chicken to the pan and pour the sauce over it. Cook for additional 2 minutes.
Step 6: Serve the chicken chow mein right away garnished with some chopped green onions. Enjoy!
Notes:
For this recipe, you are welcome to add any veggies you prefer, such as Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn.
You can swap the chicken with beef, shrimp, or pork.
For a vegetarian variety, use vegetable broth in place of chicken. You can also use baked tofu instead of meat.
Ingredients
- 3 tablespoons olive oil
- 1 pound chicken breast, boneless, skinless (cut into bite-sized strips)
- 12 ounces Chow Mein noodles (uncooked)
- 2 garlic cloves
- 2 c. cabbage
- 1/2 bunch green onions – sliced
- 1 large carrot, julienned
- Chow Mein Sauce:
- 3 tablespoons light sesame oil (not toasted)
- 3 tablespoons low sodium soy sauce
- 1/2 c. chicken broth
- 6 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
Instructions
Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Mix well using a whisk until blended and set aside.
Step 2: Following the package directions, cook the noodles. 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. Then, add the chicken and cook until golden brown. Set the chicken aside when done.
Step 4: To the wok/pan, add the carrots, cabbage, and pressed garlic. Continue to cook for a couple of minutes or until the veggies are a little soft and the cabbage is slightly translucent.
Step 5: Return the chicken to the pan and pour the sauce over it. Cook for additional 2 minutes.
Step 6: Serve the chicken chow mein right away garnished with some chopped green onions. Enjoy!
Notes
For this recipe, you are welcome to add any veggies you prefer, such as Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn. You can swap the chicken with beef, shrimp, or pork. For a vegetarian variety, use vegetable broth in place of chicken. You can also use baked tofu instead of meat.
