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Chicken Chow Mein with the Best Chow Mein Sauce

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This homemade Chicken Chow Mein is a quick and delicious stir-fry dish packed with tender chicken, crisp vegetables, and chewy noodles, all coated in a flavorful, umami-rich sauce. It’s healthier than takeout, easy to customize, and perfect for a satisfying meal in under 30 minutes. Serve it as a main course or pair it with classic Asian sides like egg rolls or dumplings.

Ingredients

Scale

For the Chow Mein:

  • 8 oz chow mein noodles
  • 2 tbsp vegetable oil
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • ½ cup sliced bell pepper (red or yellow)
  • 3 green onions, chopped
  • 2 cloves garlic, minced

For the Chow Mein Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • ½ tsp sugar
  • ¼ cup chicken broth
  • 1 tsp cornstarch

Instructions

Cook the chow mein noodles according to the package instructions. Drain and set aside.

In a small bowl, mix all the sauce ingredients until well combined. Set aside.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through. Remove from the pan and set aside.

In the same pan, add the remaining 1 tbsp of oil. Add the minced garlic, shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry for 2-3 minutes until slightly softened.

Return the cooked chicken to the pan, then add the cooked noodles. Pour the sauce over everything and toss well to coat.

Stir in the chopped green onions and cook for another minute until everything is heated through.

Serve hot and enjoy.

 

Notes

  • Noodle Options: If you can’t find chow mein noodles, substitute with egg noodles, ramen, or even spaghetti for a similar texture.
  • Protein Variations: Swap chicken with shrimp, beef, or tofu for different flavors.
  • Vegetable Choices: While cabbage, carrots, and bell peppers are commonly used, you can also add snap peas, mushrooms, or bean sprouts.
  • Sauce Adjustments:
    • For more heat, add a dash of sriracha or red pepper flakes.
    • To make it gluten-free, use tamari instead of soy sauce and ensure all other sauces are gluten-free.
  • Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for the best texture.
  • Meal Prep Friendly: Prep the sauce and chop the veggies ahead of time for a super quick weeknight dinner.

Find it online: https://claradelish.com/chicken-chow-mein-with-the-best-chow-mein-sauce/