Chicken chow mein is super easy to make, so skip the takeout and make this one at home.
How To Make Chicken Chow Mein:
You’ll need some julienned or matchstick cut carrots, you can buy them already pre-shredded this way.
You’ll also need some sliced green onion, and a half ahead of thinly sliced or shredded cabbage, and you can use either green or red cabbage for this.
You’ll also need some diced chicken, and I like to cube that into little 1 inch pieces. This is a stir fry and stirs fry cook fast, so it’s important that you prep all of your ingredients before you start cooking.
Next, we’ll put together our sauce, which starts with a 1/4 cup of oyster sauce, and you can find this in the Asian section of your grocery store.
To that, we’ll add 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and then 1 tablespoon of corn starch. Before we add anything else in we’ll stir in this corn starch, until it’s well mixed.
Then pour in 1/4 cup of chicken broth, 2 cloves of minced garlic, and about 2 teaspoons of freshly grated ginger, then we’ll set this aside.
The last element to our chow mein is the noodles, and you have several options, so I’ll go over a few of those.
The first option is to use true chow mein noodles, which are crunchy, however, most Americans are used to a soft noodle in their chicken chow mein, which is actually because they are used to lo mein noodles, which are a soft noodle, kind of like spaghetti pasta.
You could even use spaghetti pasta in this dish if you can’t find any chow mein or lo mein options.
These are boiled in water just like traditional Italian pasta. Another great option is to use yakisoba noodles, which are found in the refrigerated or freezer section of your grocery store.
We’re going to use the yakisoba noodles today, but no matter which one you choose, you’ll add it to the stir-fry at the same point.
If you’re using a dry lo mein though, you will need to cook it beforehand. Get a large wok, or you can just use a regular large skillet, heating over high heat, and you’ll add in a tablespoon of sesame oil.
Then we’ll add in all of our chicken seasoned with 1/2 teaspoon of salt, and we’ll go ahead and brown this up for about 5 minutes.
Once that chicken starts to get some spots of gold, we’ll add in our veggies. So we’ll add in the cabbage and the carrots, and continue cooking until the vegetables are soft and the chicken is fully cooked through, which will take another 5 to 7 minutes.
Now once those veggies are soft you’ll want to pour in that sauce we mixed earlier. We’re gonna toss this together and let the sauce cook for just about 2 minutes.
All that’s left to do is add in our noodles, and these yakisobas are easy, we’re just gonna get them in there, and they’ll be ready in about 2 minutes.
Toss it all together and then you are ready to eat and just before serving I like to garnish with the sliced green onion.
Chinese Chicken Chow Mein is just as good as takeout, It's made with easy-to-find ingredients and ready in just 30! Perfect meals for busy weeknights!
- 1/4 cup oyster sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 cloves minced garlic
- 2 teaspoons freshly minced ginger
- 12 ounces chow mein noodles*
- 1 tablespoon sesame oil
- 1 to 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch cubes
- 1/2 teaspoon salt
- 3 large carrots cut into matchsticks or shredded
- 1/2 head green cabbage shredded or thinly sliced
- 1/2 cup sliced green onion
In a small bowl, make the sauce by whisking together oyster sauce, soy sauce, 1 teaspoon sesame oil, and cornstarch until well combined. Stir in chicken broth, garlic, and ginger. Set aside.
Cook chow mein noodles according to package directions.
Meanwhile, heat 1 tablespoon sesame oil in a large skillet over medium high heat. Add chicken into skillet and season with salt. Cook until chicken is browned, about 5 minutes.
Add in carrots and cabbage and cook until tender and the chicken is completely cooked through, about 5 to 7 minutes.
Pour sauce over veggies and let cook 2 to 3 minutes, stirring constantly.
Add in cooked noodles and toss to combine. Garnish with sliced green onion.