Chicken Chow Mein
A quick and comforting dish featuring juicy chicken, crisp vegetables, and savory sauce tossed with chow mein noodles.
Servings: 4 servings
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Main Ingredients
- 1 lb Chicken breast, boneless, skinless, cut into thin strips
- 3 tbsp Oil (vegetable or canola), divided
- 12 oz Chow mein noodles (uncooked)
- 2 cups Cabbage, shredded
- 1/2 cup Carrots, julienned
- 1/2 cup Bell peppers, thinly sliced
- 1/2 cup Snap peas, whole or halved if large
- 3 pieces Green onions, chopped (for garnish)
- 1 tsp Sesame seeds (optional, for garnish)
Chow Mein Sauce
- 1/4 cup Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch (optional, for thickening)
- 1 tsp Sugar
- 1/2 tsp Ginger, grated
- 1 clove Garlic, minced
- 1/2 tsp Black pepper
Instructions
- Cook the chow mein noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together all the chow mein sauce ingredients until well combined. If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of cold water first.
- Heat 2 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
- Add the remaining 1 tbsp oil to the same skillet. Stir in the cabbage, carrots, bell peppers, and snap peas. Cook for 2-3 minutes until slightly tender but still crisp.
- Return the cooked chicken to the skillet and add the cooked chow mein noodles. Gently toss to combine.
- Pour the chow mein sauce over the mixture and toss everything together until evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish with green onions and sesame seeds, then serve hot.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in a hot skillet with a splash of water or chicken stock.