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Homemade Easy Chicken Chow Mein photo

Easy Chicken Chow Mein

A quick, stir-fried chicken chow mein with crisp vegetables and a savory sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • wok or large deep nonstick skillet
  • Cutting board and knife
  • Medium Bowl
  • Tongs or spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 lb chow mein noodles or yakisoba noodles
  • 1 lb boneless skinless chicken breasts sliced into 1/2-inch thick strips
  • 2 tablespoons vegetable oil
  • 1 cup red bell pepper thinly sliced
  • 3 cups napa cabbage thinly sliced
  • 1 cup matchstick carrots
  • 1/2 cup green onions diced (plus extra for garnish)
  • 1 tablespoon ginger minced
  • 4 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce low-sodium
  • 3 tablespoons oyster sauce
  • 1 tablespoon white granulated sugar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • sesame seeds for garnish (optional)
  • green onions for garnish (optional)

Instructions
 

  • Cook the noodles according to package directions, drain, rinse if needed, and set aside.
  • In a medium bowl, whisk together cornstarch, chicken broth, soy sauce, oyster sauce, sugar, red pepper flakes, and sesame oil; set the sauce aside.
  • Heat 1 tablespoon vegetable oil in a wok or large deep nonstick skillet over medium-high heat until hot.
  • Add the chicken strips (work in batches if needed) and cook about 3–4 minutes per side until browned and cooked through; transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pan, then add the matchstick carrots and sauté about 5 minutes.
  • Add the thinly sliced napa cabbage and red bell pepper and sauté 3–5 minutes until vegetables are crisp-tender.
  • Stir in diced green onions, minced garlic, and minced ginger and cook 1–2 minutes more until fragrant.
  • Toss the cooked noodles and reserved chicken into the pan, pour the sauce over everything, and toss to coat and heat through.
  • Serve warm, garnished with sesame seeds and additional green onions if desired.

Notes

  • Use yakisoba or chow mein noodles interchangeably.
  • Work in batches to avoid overcrowding the pan when cooking chicken.
  • Adjust red pepper flakes to control heat.
  • Prepare sauce ahead to streamline cooking.