You know that moment when the clock strikes six, your stomach grumbles louder than your notifications, and you’re torn between scrolling for takeout deals or just grabbing a bag of chips? That’s precisely when Chicken Chow Mein steps in like a trusty sidekick—ready to rescue your evening with crunch, color, and a sauce so good you’ll forget delivery apps even exist.
With just a few staples from the pantry, a quick dash through the fridge, and about half an hour of your time, you’ll have a plate that feels like a splurge. No mystery grease, no awkward driver wait—just the sizzle of garlic hitting hot oil and the aroma drawing everyone into the kitchen like moths to a streetlight on a rainy night.
Why You’ll Love It
Here’s the thing: noodles tossed in a glossy sauce, tender bites of chicken, and veggies that still snap under your teeth—what’s not to adore?
- Speed meets satisfaction: from chopping board to table in under 30 minutes.
- Flavor harmony: salty soy, a hint of sweetness, and a whisper of sesame oil.
- Flexible formula: swap chicken for tofu or shrimp; throw in whatever produce needs using.
Honestly, there’s something almost therapeutic about standing at the stove, weaponizing your wok against lukewarm leftovers and pre-packaged dinners. And when that garlic-and-ginger fragrance spirals through your home, you’ll feel like a restaurant chef—even if your “kitchen” is a tiny dorm kitchenette or a sleek city flat.
Timing and Servings
- Prep time: 10 minutes (bonus: you can tackle email drafts or belt out a Spotify playlist while you chop)
- Cook time: 15 minutes (yes, really)
- Total time: 25 minutes
- Servings: 4 generous portions—perfect for sharing, saving, or even scheduling a lunch-on-the-go for tomorrow.
Ingredients
1 pound boneless, skinless chicken breast, thinly sliced
8 ounces chow mein noodles (fresh or dried)
1 cup shredded cabbage
1 cup julienned carrots
2 cloves garlic, finely minced
2 tablespoons vegetable oil (or avocado oil if you want to feel fancy)
2 green onions, chopped (for that pop of color)
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce (tamari works too)
1 tablespoon light sesame oil
¼ cup chicken broth (or water with a pinch of bouillon)
1 teaspoon cornstarch
1 teaspoon sugar
Feel free to glance around your fridge—bell peppers, mushrooms, or snap peas can all slide in seamlessly.
Directions
- Whisk together oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar in a small bowl. Let it rest for a minute so cornstarch fully dissolves—this little pause means no lumps later.
- Bring a pot of water to a rolling boil. Drop in the noodles and cook until just tender (check the package, but usually 2–4 minutes). Drain, rinse under cold water to halt cooking, then give them a pat with a tea towel or paper towel. Damp, not dripping.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high. Add chicken strips, season lightly with salt (and white pepper if you have it), and stir-fry until the edges turn pale gold—about 4 minutes. Transfer to a plate.
- In the same pan, pour the remaining oil, toss in garlic, carrots, and cabbage. Stir-fry for roughly 3 minutes; you want them tender-crisp—still a bit of bite.
- Return chicken to the pan, add noodles, and pour in the sauce. Keep tossing—either with tongs or two spatulas—so every strand of noodle glistens. Cook another 2–3 minutes; the sauce will thicken and cling.
- Give it a final taste. Need more salt? A splash of soy. Craving sweet? A pinch more sugar. Make it yours.
- Plate it up, sprinkle with green onions, and serve immediately. If you’ve got chili flakes or a dash of chili garlic sauce, go ahead—let it spark some joy.
Variations
Sure, you can stick to the classic, but it’s no fun not to play a bit:
• Protein swaps: beef strips marinated in a splash of bourbon and soy, shrimp, or cubed tofu coated in cornstarch for extra crispness.
• Veggie fest: broccoli florets, sugar snap peas, or even baby corn. Imagine the rainbow on your plate.
• Heat wave: stir sriracha, chili crisp, or red pepper flakes into the sauce. Warning: may cause addiction.
• Nutty twist: stir a spoonful of Thai peanut sauce at the very end—peanuts aren’t just for Pad Thai.
Storage & Reheating Tips
Leftovers? More like tomorrow’s win.
• Fridge: cool to room temperature, then stash in an airtight container for up to 3 days.
• Freezer: spread on a baking sheet to flash-freeze, then bag in portions—good for up to 2 months.
• Stove revival: heat a drizzle of oil over medium, toss in the chow mein, stirring until it’s hot.
• Microwave hack: sprinkle a little water over the top, cover loosely, and zap in 1-minute bursts, stirring between.
If the sauce separates a bit, swirl in a tablespoon of broth or soy and heat gently—it’ll come back together.
FAQs
Can I use leftover chicken?
Absolutely. Rotisserie shreds, grilled leftovers—even that bit of Thanksgiving bird in your fridge. It all works.
No chow mein noodles on hand—what else?
Spaghetti, linguine, ramen, soba—whatever you’ve got. Just adjust cooking time and rinse well.
Is this gluten-free?
Not out of the box, but swap tamari for soy and look for a gluten-free oyster sauce (or use hoisin made without wheat).
How do I amp up the aromatics?
Add a thumb of fresh ginger, minced, right after the garlic hits the pan. The steam will perfume your kitchen like a spa.
Eggy edition—yes or no?
Yes, yes, a thousand times yes. Push the noodles aside, scramble a beaten egg, then fold it in when it’s just set.
Conclusion
There you go—a Chicken Chow Mein that feels like a cozy meal at your favorite takeout joint, minus the wait and the mystery sauce. Whether you’re juggling Zoom calls or winding down after a drizzly commute, this recipe has your back. Give it a whirl, tweak it however your taste buds demand, and let that familiar sizzle remind you: sometimes, the simplest dinners become the ones you crave most. Enjoy every bite—and hey, share the love (and the recipe) with anyone who needs a little kitchen-inspired high-five.
Chicken Chow Mein with the Best Chow Mein Sauce
Ingredients
- 1 lb chicken breast boneless and skinless, sliced into strips
- 8 oz chow mein noodles
- 1 cup cabbage thinly sliced
- 1 cup carrots julienned
- 2 cloves garlic minced
- 2 tbsp vegetable oil
- 2 green onions chopped (for garnish)
- Sauce Ingredients
- 2 tbsp oyster sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp light sesame oil
- 1/4 cup chicken broth
- 1 tsp cornstarch
- 1 tsp sugar
Instructions
- Prepare the Sauce: In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar until smooth. Set aside.
- Cook the Noodles: Boil the chow mein noodles until al dente according to package instructions. Rinse under cold water to stop cooking, then drain well.
- Cook the Chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium heat. Add the sliced chicken and sauté until fully cooked and lightly browned. Remove from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tbsp of oil. Add garlic, carrots, and cabbage, and sauté for about 3-4 minutes until the vegetables begin to soften.
- Combine Ingredients: Return the chicken to the skillet. Add the cooked noodles and pour the sauce over the top. Toss everything together and simmer for 2-3 minutes until heated through and the sauce thickens.
- Serve: Garnish with chopped green onions and serve hot directly from the skillet.
