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Chicken Chow Mein Recipe
Nancy

Chicken Chow Mein Recipe

Nothing beats a warm plate of Chicken Chow Mein when you crave takeout-style noodles at home. This recipe combines juicy chicken, crispy-tender veggies, and perfectly coated noodles in a flavorful Asian sauce. It's quick to prepare and packs a delicious punch that the whole family will enjoy. Even better, you only need a few pantry staples to get started.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Calories: 420
Ingredients Method

Ingredients
  

  • 2 chicken breasts cubed – boneless, skinless chicken works best for quick, even cooking. Slice into small pieces for better searing.
  • 8 oz chow mein noodles – use fresh or dried; if using dried cook al dente so they don’t go mushy.
  • 1/2 cup carrots julienned – adds crunch and natural sweetness; slice thin for quick cooking.
  • 1 cup cabbage shredded – green cabbage adds texture and absorbs sauce beautifully.
  • 3 green onions chopped – use both the white and green parts for added flavor and garnish.
  • 3 cloves garlic minced – fresh garlic is key for aromatic depth; avoid garlic powder here.
  • 2 tbsp oil for stir-frying – use neutral oils like canola or vegetable oil for high-heat cooking.
  • For the Sauce:
  • 2 tbsp soy sauce – gives a salty umami base flavor; go for low-sodium if needed.
  • 1 tbsp oyster sauce – thickens and deepens the savory profile.
  • 1 tbsp sesame oil – adds nutty aroma; use toasted sesame oil for best flavor.
  • 1/2 tsp red pepper flakes optional – for a subtle kick; skip if you prefer it mild.

Method
 

  1. Start by boiling the chow mein noodles as per the package directions. Once cooked, drain them well and set them aside. Tossing them in a little oil can help prevent sticking. This step ensures your noodles are ready to soak up all the flavor later.
  2. Heat oil in a large skillet or wok over medium-high heat. Add the cubed chicken pieces and cook until golden brown on the outside and no longer pink in the center. Stir occasionally to cook them evenly. This step should take about 4–6 minutes depending on your stove.
  3. Now, toss in the carrots and cabbage. Stir-fry them for 2–3 minutes until they begin to soften but still retain some crunch. This balance of texture is what makes chow mein so satisfying. Don’t overcook—you're not aiming for mushy veggies.
  4. Add minced garlic to the pan and sauté for another 30 seconds until fragrant. Then, gently mix in the cooked noodles. Stir well so everything is evenly combined and coated in flavor. Keep your heat on medium-high for a nice stir-fry effect.
  5. Whisk together soy sauce, oyster sauce, sesame oil, and red pepper flakes in a bowl. Pour this mixture over the noodles and toss thoroughly until everything is evenly coated and glistening. Cook for another 2–3 minutes to let the flavors come together.
  6. Turn off the heat and sprinkle chopped green onions on top. Give everything one final toss and serve your Chicken Chow Mein hot. It's best enjoyed fresh from the pan while still steamy and aromatic.