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The Ultimate Quick & Easy Chicken Chow Mein: Flavorful Homemade Takeout in Under 30 Minutes

A close-up of a generous serving of homemade chicken chow mein recipe on a white plate.
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Make restaurant-quality Chicken Chow Mein at home quickly. This recipe gives you tender chicken, crisp vegetables, and a savory sauce tossed with noodles, perfect for a fast weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce (for chicken marinade)
  • 1 teaspoon cornstarch (for chicken marinade)
  • 8 ounces dried egg noodles or chow mein noodles
  • 2 tablespoons vegetable oil, divided
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup sliced celery or broccoli florets
  • 1/4 cup low-sodium soy sauce (for sauce)
  • 2 tablespoons oyster sauce (optional, for deeper flavor)
  • 1 tablespoon dark soy sauce (for color)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper
  • 2 green onions, sliced (for garnish)

Instructions

  1. In a bowl, toss the cut chicken pieces with 1 tablespoon soy sauce and cornstarch. Set aside for 10 minutes.
  2. Cook the noodles according to package directions until tender but still firm (al dente). Drain them well and toss with 1 teaspoon of vegetable oil to prevent sticking.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and cook for 1 minute until slightly softened.
  5. Add the minced garlic, cabbage, carrots, and celery or broccoli. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
  6. While the vegetables cook, whisk together the sauce ingredients: 1/4 cup low-sodium soy sauce, oyster sauce (if using), dark soy sauce, sesame oil, ground ginger, and white pepper in a small bowl.
  7. Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles.
  8. Pour the prepared sauce over the noodles and vegetables. Toss everything together quickly and continuously for 1-2 minutes until the noodles are evenly coated and heated through.
  9. Remove from heat. Garnish with sliced green onions before serving immediately.

Notes

  • For the best texture, make sure your noodles are fully drained before adding them to the wok.
  • If you want a healthier takeout alternative, reduce the amount of oil used in the stir-fry process.
  • You can substitute chicken breast with boneless chicken thighs for juicier results.

Nutrition

Find it online: https://cravybite.link/quick-easy-chicken-chow-mein-recipe/