Description
This Chicken Chow Mein recipe features tender bite-sized chicken breast stir-fried with fresh vegetables and perfectly cooked chow mein noodles, all tossed in a flavorful homemade chow mein sauce made from oyster sauce, soy sauce, sesame oil, and chicken broth. Ready in just 35 minutes, it’s a quick and satisfying Asian-inspired dish perfect for dinner.
Ingredients
Scale
Protein
- 1 lb chicken breast (boneless, skinless)
Vegetables
- 2 cups cabbage, shredded
- 1 large carrot, julienned
- 1/2 batch green onions, chopped
- 2 garlic cloves, pressed
Noodles
- 12 oz chow mein noodles (uncooked)
Sauces & Oils
- 4 Tbsp oyster sauce (or added to taste)
- 3 Tbsp low sodium soy sauce
- 3 Tbsp light sesame oil (not toasted)
- 3 Tbsp oil (for cooking, e.g., olive oil)
Liquids & Others
- 1/2 cup chicken broth
- 1 Tbsp corn starch
- 1 Tbsp granulated sugar
Instructions
- Prepare the sauce: In a small mixing bowl, whisk together the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch until smooth. Set the sauce mixture aside.
- Cook the noodles: Boil the chow mein noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- Cook the chicken: Heat a large wok or pan over medium heat and add oil. Cut the chicken breasts into bite-sized strips. Fry the chicken strips in the hot oil until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add the julienned carrots, shredded cabbage, and pressed garlic. Sauté for a few minutes until the vegetables soften slightly and the cabbage becomes translucent.
- Combine and cook: Return the cooked chicken and drained noodles to the pan. Pour the prepared chow mein sauce over all the ingredients and stir well. Cook together for an additional 2 minutes, allowing the sauce to thicken and coat everything evenly.
- Garnish and serve: Sprinkle chopped green onions over the chow mein. Serve the noodles hot directly from the pan for the best taste and texture.
Notes
- Use low sodium soy sauce to control salt levels in the dish.
- You can substitute oyster sauce with vegetarian mushroom sauce for a vegetarian version.
- Julienning the carrot thinly ensures it cooks quickly and blends well with the other textures.
- If chow mein noodles are unavailable, thin egg noodles or lo mein noodles can be used as alternatives.
- For added heat, consider adding a splash of chili sauce or fresh chili slices during the vegetable sauté step.
