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Chicken Chow Mein

A quick and satisfying homemade Chicken Chow Mein, featuring tender chicken, crisp vegetables, and a glossy oyster-soy sauce perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breast, cut into bite-sized strips
  • 3 tbsp neutral oil (vegetable, canola, or light olive oil) for cooking
For the Noodles and Vegetables
  • 12 oz chow mein noodles (uncooked) any thin egg noodles will do
  • 2 cups cabbage, shredded (green or napa)
  • 1 large carrot, julienned or thinly sliced
  • ½ batch green onions, chopped (about 2–3 stalks)
  • 2 cloves garlic, minced
For the Sauce
  • 6 tbsp oyster sauce for savory depth; use vegetarian oyster sauce for meatless version
  • 3 tbsp low-sodium soy sauce
  • 3 tbsp light sesame oil adds toasted flavor
  • ½ cup chicken broth (or water + ½ tsp bouillon)
  • 1 tbsp cornstarch thickener
  • 1 tbsp granulated sugar balances oyster sauce saltiness

Method
 

Preparation
  1. In a small bowl whisk together the oyster sauce, sugar, sesame oil, soy sauce, chicken broth, and cornstarch until smooth. Set aside.
  2. Boil the chow mein noodles according to package directions. Drain and rinse under cold water to stop cooking and reduce stickiness. Set aside.
Cooking
  1. Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Season chicken strips lightly with salt and pepper. Add to the hot pan and stir-fry until golden and cooked through, about 5–7 minutes. Remove chicken to a plate.
  2. Add the remaining tablespoon of oil to the pan. Stir-fry the julienned carrot, shredded cabbage, and minced garlic until vegetables are just tender, about 3–4 minutes.
  3. Return the chicken and drained noodles to the wok. Pour the prepared sauce over everything. Toss quickly to combine and distribute sauce evenly.
  4. Continue stirring until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust with a pinch of salt, a splash of soy, or a drizzle of sesame oil if needed.
Serving
  1. Turn off the heat, garnish with chopped green onions, and serve immediately while hot.

Notes

Serve chicken chow mein straight from the wok on wide shallow bowls so noodles don’t clump. For a fuller meal, serve alongside steamed rice and a small plate of kimchi or lemony avgolemono-style chicken soup for contrasting textures and flavors. Cool leftovers within two hours, then store in an airtight container in the refrigerator for up to 3–4 days. You can freeze portions; thaw overnight in the fridge before reheating.