Chicken Chow Mein
Tender stir-fried chicken with crispy noodles and vegetables in a savory sauce. A classic Chinese takeout favorite that's quick and easy to make at home.
- Total time
- 30 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 8 oz egg noodles
- 1 lb boneless, skinless chicken breast
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 1 medium bell pepper, julienned
- 1.5 cups carrots, julienned
- 2 cups cabbage, shredded
- 3 stalks green onions, chopped
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- ½ cup chicken broth
- 1 tsp cornstarch
- ¼ tsp white pepper
Instructions
- 1
Cook egg noodles according to package directions. Drain and set aside.
- 2
Cut chicken breast into bite-sized pieces. Season with salt and pepper.
- 3
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, chicken broth, cornstarch, and white pepper. Set sauce aside.
- 4
Heat 1.5 tbsp oil in a large wok or 14-inch skillet over high heat until shimmering.
- 5
Add chicken and stir-fry for 5-6 minutes until cooked through. Transfer to a plate.
- 6
Add remaining 1.5 tbsp oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 7
Add bell pepper, carrots, and cabbage. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- 8
Return chicken to the wok. Add cooked noodles and pour sauce over everything.
- 9
Toss everything together for 2-3 minutes until sauce coats noodles and ingredients are well combined.
- 10
Top with green onions and serve immediately.
Tools you’ll need
- 14-inch wok or skillet
- small mixing bowl
- whisk
- cutting board
- chef's knife
- tongs or wok spatula
- measuring spoons
- measuring cups
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