Description
Chicken chow mein with the best chow mein sauce brings that savory, takeout-style noodle comfort into a version that feels fresh and easy to make at home. The sauce gives everything a glossy finish that makes the whole dish feel especially satisfying without much extra effort.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken breast
Noodles and Aromatics:
- 12 ounces chow mein noodles
- 2 cloves garlic
Vegetables:
- 2 cups shredded cabbage
- 1 large carrot
- 1/2 batch green onions
Sauce:
- 3 tablespoons vegetable oil
- 6 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 3 tablespoons light sesame oil
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
Instructions
- Combine 6 tbsp oyster sauce, 3 tbsp soy sauce, 3 tbsp sesame oil, 1/2 cup chicken broth, 1 tbsp cornstarch, and 1 tbsp sugar in a small bowl, whisking until the mixture turns smooth and lump-free.
- Boil 12 oz chow mein noodles following the package timing until they reach an al dente texture, then drain and rinse them under cold water to stop cooking.
- Pour 3 tbsp oil into your skillet or wok and get it heating over high heat until it shimmers.
- Once your pan reaches temperature, add your 1 lb chicken pieces and 2 minced garlic cloves, letting them cook for 5 to 7 minutes at high heat until the chicken turns golden and cooks through completely.
- Transfer your cooked chicken to a plate.
- In that same skillet, place your 1 large julienned carrot and 2 cups shredded cabbage, stir-frying them at high heat for 3 to 4 minutes until they soften slightly but keep a bit of crunch.
- Return your chicken to the skillet along with the cooked noodles.
- Pour your prepared sauce over everything in the skillet and toss everything together for 2 minutes at high heat so the flavors meld.
- Sprinkle 1/2 batch of chopped green onions over the top and serve right away while everything stays hot.
Notes
- Cook your noodles just until al dente and rinse them with cold water so they don’t stick together or turn mushy when tossed with the sauce.
- Make your sauce ahead of time and whisk it thoroughly until the cornstarch dissolves completely, which prevents lumps from forming when it hits the hot pan.
- Keep the heat high throughout cooking so the chicken browns properly and the vegetables stay crisp instead of becoming soft and watery.
- For a vegetarian version, replace the chicken with firm tofu or extra vegetables like snap peas and mushrooms, and swap the oyster sauce for soy sauce or hoisin sauce to maintain that savory depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 438 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 70 mg