Chicken Chow Mein Recipe

Quick restaurant-style chicken chow mein with tender sliced chicken, springy noodles, crisp vegetables and a savory soy-ginger sauce. Ready in about 30 minutes for an easy weeknight meal.

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Course: Main Course

Cuisine: Chinese

Keyword: chicken chow mein, chow mein recipe, stir-fry noodles, Chinese noodles, quick dinner

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 520kcal

Ingredients

12 oz 340 g chow mein or egg noodles
1 lb 450 g boneless skinless chicken breast or thigh, thinly sliced
2 tbsp vegetable oil divided
1 medium carrot julienned
1 cup bean sprouts
3 scallions sliced on the bias
1 cup shredded cabbage or bok choy thinly sliced
2 cloves garlic minced
1 tbsp fresh ginger minced
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce optional
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1/2 cup low-sodium chicken broth or water
1 tbsp cornstarch mixed with 2 tbsp water slurry
Sesame seeds for garnish

Instructions

Cook noodles according to package directions until just al dente; drain and toss with a little oil to prevent sticking.
Mix soy sauce, oyster sauce, dark soy (if using), rice vinegar, sesame oil, sugar and chicken broth in a bowl; set aside.
Toss sliced chicken with a pinch of salt and a teaspoon of cornstarch for a light velveting.
Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering.
Add chicken in a single layer; stir-fry until just cooked through (2–3 minutes); remove to a plate.
Add remaining oil, then sauté garlic and ginger for 20–30 seconds until fragrant.
Add carrots and cabbage (or bok choy); stir-fry 1–2 minutes until slightly softened.
Return chicken to the wok, add bean sprouts and half the scallions; toss to combine.
Pour sauce mixture over everything and bring to a simmer.
Add cooked noodles and toss vigorously to coat; if sauce is thin, stir in cornstarch slurry and cook until sauce thickens.
Adjust seasoning with more soy or a pinch of sugar as needed, finish with remaining scallions and sesame seeds, and serve immediately.

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