why make this recipe
This Chicken Chow Mein with the Best Chow Mein Sauce is fast, tasty, and easy. It uses simple ingredients you can find in most kitchens. You get a tasty sauce, tender chicken, and crunchy vegetables in one pan.
introduction
This chow mein is a good weeknight meal. The sauce is savory with a little sweet and a smooth finish. If you like simple chicken dishes, you may also enjoy lemon chicken with lemon butter sauce.
how to make Chicken Chow Mein with the Best Chow Mein Sauce
Cut the chicken into bite-sized strips so it cooks fast. Cook the noodles first and set them aside so they do not break in the pan. Stir-fry the veggies until just soft, add chicken and noodles back, then pour the sauce and cook for two more minutes. For another simple chicken idea, try chicken kofta with creamy garlic yogurt sauce for a change of flavor.
Ingredients :
- 1 lb chicken breast (boneless, skinless)
- 3 Tbsp oil
- 12 oz chow mein noodles ((uncooked noodles))
- 2 cups cabbage
- 1 large carrot (julienned)
- 1/2 batch green onions
- 2 garlic cloves
- 4 Tbsp oyster sauce (or added to taste*)
- 3 Tbsp low sodium soy sauce
- 3 Tbsp light sesame oil ((not toasted))
- 1/2 cup chicken broth
- 1 Tbsp corn starch
- 1 Tbsp granulated sugar
Directions :
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.
- Cook your noodles according to package instructions then drain, rinse with cold water and set aside.
- Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
- Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!
how to serve Chicken Chow Mein with the Best Chow Mein Sauce
Serve the chow mein hot right from the pan. Add extra chopped green onions or a few drops of sesame oil on top. It goes well with simple steamed rice or a light soup.
how to store Chicken Chow Mein with the Best Chow Mein Sauce
Let the chow mein cool to room temperature. Put it in an airtight container and keep in the fridge for up to 3 days. Reheat in a pan over medium-low heat, adding a splash of water or broth to loosen the sauce.
tips to make Chicken Chow Mein with the Best Chow Mein Sauce
- Cut vegetables and chicken to the same size for even cooking.
- Do not overcook the noodles; cook them al dente then rinse with cold water to stop cooking.
- Use light sesame oil (not toasted) for the sauce to keep the flavor mild.
- For more chicken ideas and a different sauce style, see a simple roast chicken recipe like Peruvian chicken with green sauce and cilantro rice.
variation (if any)
- Use shrimp or tofu instead of chicken for a different protein.
- Add bell peppers or snap peas for more crunch.
- Swap oyster sauce for hoisin if you want a sweeter sauce.
- Make it spicy by adding chili flakes or a dash of sriracha.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add leftover chicken at the end to heat through for 1–2 minutes.
Q: Can I freeze this chow mein?
A: You can freeze it, but noodles may get soft when thawed. Freeze in meal portions and reheat slowly.
Q: How do I make the sauce thicker?
A: Mix an extra 1/2 tsp cornstarch with water and stir into the pan while cooking. Cook 1–2 minutes to thicken.
Q: Can I make this vegetarian?
A: Yes. Use tofu instead of chicken and vegetable broth in the sauce. Omit oyster sauce or use a vegetarian oyster sauce.
Conclusion
For more step-by-step chow mein ideas and photos, you can compare this to Natasha’s Chicken Chow Mein recipe to see another simple method. For extra tips and variations, check the detailed guide at RecipeTin Eats chow mein guide.
Chicken Chow Mein
Ingredients
For the sauce
- 4 Tbsp oyster sauce or added to taste
- 3 Tbsp low sodium soy sauce
- 3 Tbsp light sesame oil (not toasted)
- 1/2 cup chicken broth
- 1 Tbsp corn starch
- 1 Tbsp granulated sugar
Main ingredients
- 1 lb chicken breast (boneless, skinless)
- 12 oz chow mein noodles (uncooked noodles)
- 2 cups cabbage
- 1 large carrot (julienned)
- 1/2 batch green onions for garnish
- 2 cloves garlic pressed
- 3 Tbsp oil for cooking
Instructions
Preparation
- In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
- Cook your noodles according to package instructions, then drain, rinse with cold water, and set aside.
Cooking
- Heat a large wok or pan with oil over medium heat.
- Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.
- Add carrots, cabbage, and pressed garlic; sauté for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.
- Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all ingredients together for another 2 minutes.
Serving
- Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot.
