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Chicken Chow Mein
Redondo

Chicken Chow Mein

Better than takeout, this Chicken Chow Mein recipe features silky noodles tossed in a glossy, flavor-packed sauce with juicy chicken and crisp vegetables. A fast, flexible, and deeply satisfying dinner made in just 15 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3 bowls
Course: Dinner
Cuisine: Chinese-American
Calories: 554
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g chicken thigh, thinly sliced
  • 4 cups shredded green cabbage
  • 1.5 tbsp peanut oil
  • 2 cloves garlic, finely chopped
  • 200 g Chow Mein noodles
  • 1 carrot, julienned
  • 1.5 cups bean sprouts
  • 3 green onions, cut into 2-inch pieces
  • 1/4 cup water
  • 2 tsp cornstarch
  • 1.5 tbsp soy sauce
  • 1.5 tbsp oyster sauce
  • 1.5 tbsp chicken broth (or Chinese cooking wine)
  • 2 tsp sugar
  • 0.5 tsp sesame oil
  • to taste white pepper or black pepper

Equipment

  • Wok or large skillet Use a large surface to avoid steaming

Method
 

  1. Whisk together the soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and cornstarch in a small bowl. Set aside.
  2. Marinate sliced chicken in 1 tablespoon of the sauce. Let sit for 10 minutes.
  3. Cook noodles according to package instructions. Drain and set aside.
  4. Heat oil in a large wok over high heat. Add garlic and sauté 10 seconds.
  5. Add chicken and stir-fry until browned but still slightly pink inside.
  6. Add cabbage, carrots, and white parts of green onions. Stir-fry for 1½ minutes.
  7. Add noodles, remaining sauce, and water. Stir-fry for 1 minute until noodles are coated.
  8. Add bean sprouts and green onion tops. Toss and cook for 30 seconds. Serve hot.

Notes

Feel free to swap the chicken for shrimp, tofu, or thinly sliced beef. This recipe also freezes beautifully in portions for easy weeknight reheats.