Chicken Chow Mein
This easy chicken chow mein recipe is perfect for a quick, healthy meal that beats Chinese takeout any day! With tender chicken, crisp veggies, and a savory sauce, it’s a flavorful dish you can make in under 30 minutes.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) fresh chow mein egg noodles (steamed chow mein or dry chow mein)
- 4 oz (120g) chicken breast (cut into pieces)
- 3 tablespoons oil
- 3 cloves garlic (finely minced)
- 2 oz (30g) cabbage (finely sliced)
- 1/2 small carrot (peeled and cut into thin strips)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce (optional, for coloring purpose)
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes ground white pepper
- 1 pinch salt
- 4 oz (120g) bean sprouts (rinsed and drained)
- 2 stalks scallion (cut into 2-inch (5cm) lengths)
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the noodles according to the packaging instructions.
- 2
Pat the chicken dry with paper towels. Add the soy sauce and cornstarch, then stir to coat well. Set aside for 10 minutes.
- 3
Heat a wok or skillet over high heat. Once heated, add the oil. Add the garlic and stir-fry until aromatic, then follow with the chicken.
- 4
Stir-fry until the chicken is half cooked or the surface turns opaque, then add the cabbage and carrot, stirring continuously. Add the noodles to the wok or skillet, followed by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, ground white pepper, and a pinch of salt.
- 5
Stir and toss the noodles back and forth for about 1 minute. Add the bean sprouts and stir to combine well. Once the bean sprouts are cooked, add the scallions, stir a few more times, then dish out and serve immediately