Chicken Chow Mein Noodles Dish

Chicken Chow Mein is my go-to for those nights when I want something quick and packed with flavor. With its tender chicken breast, crisp veggies, and golden noodles tossed in a rich sauce, this dish hits all the notes of classic takeout while being easily homemade. Perfect for busy weeknights or when you crave comfort in a bowl.

I whipped this up on a hectic Monday and my family polished off every bite. The mix of crispy noodles and savory sauce really makes it a repeat request at our table.

Ingredients

• Chicken breasts: sliced thin for tenderness and faster cooking. Look for fresh organic if possible for the juiciest bites
• Crispy chow mein noodles: these add that irresistible crunch. Grab from an Asian market for the best texture
• Cabbage: shredded gives freshness and sweetness. Pick heads that feel heavy for their size
• Carrots: julienned for color and crunch
• Green onions: add a hint of sharpness. Use both the white and green parts for max flavor
• Vegetable oil: neutral taste helps veggies and chicken brown evenly
• Garlic: minced for aromatic backbone. Use fresh cloves for best flavor
• Ginger: minced brings warmth and depth
• Soy sauce: gives salty umami power. Go for low sodium to control saltiness
• Oyster sauce: adds classic savory richness. Look for brands without added fillers
• Hoisin sauce: sweetens and rounds out the sauce
• Sesame oil: brings toasty nuttiness— just a drizzle so it does not overpower
• Sugar: helps balance and brighten the sauce
• Chicken broth: ties everything together. Use homemade or low-sodium store bought
• Cornstarch: thickens the sauce for that glossy finish

Step-by-Step Instructions

Prepare the Sauce:

In a small bowl combine soy sauce oyster sauce hoisin sauce sesame oil sugar chicken broth and cornstarch. Whisk until there are no lumps and the mixture looks glossy and set aside. Mixing well here helps the sauce thicken evenly later

Cook the Chicken:

Heat vegetable oil in a large skillet or wok over medium-high. Add the minced garlic and ginger and stir until you can smell their fragrance but do not let them burn about half a minute. Add sliced chicken in a single layer so each piece browns on the edges and cooks evenly. Stir every minute or so cooking for about five to seven minutes until golden and cooked through. Remove the chicken and set aside in a bowl to keep it juicy

Stir-Fry the Vegetables:

In the same pan add another splash of oil if needed. Toss in the cabbage carrots and half of your green onions. Keep things moving over medium-high stirring often so veggies cook evenly without losing their crunch about three to four minutes

Combine and Finish:

Return your cooked chicken to the pan on top of the veggies. Pour in your well whisked sauce letting it sizzle as it hits the heat. Mix everything thoroughly so the sauce coats every piece. Add the crispy chow mein noodles tossing to combine until every ingredient is glossy and hot through about two or three minutes

Serve:

Pile your finished chow mein onto plates or bowls and scatter the remaining green onions on top for color and freshness. Serve steaming hot right away

Save

There is something magical about the crispy chow mein noodles soaking up that rich sauce. I think the sheer joy comes from seeing my family compete for the last noodle at the bottom of the pan

Storage Tips

Store leftovers in an airtight container in the fridge They will keep well for up to three days Reheat in a skillet over medium with a splash of broth to loosen the sauce Noodles may soften but will still taste great

Ingredient Substitutions

Swap chicken breast for thigh for even more juiciness

Try broccoli mushrooms or bell peppers if you need extra veggies

If you want a vegetarian version replace chicken with tofu and use mushroom based oyster sauce

Serving Suggestions

Serve this chow mein with a side of cucumber salad or simple miso soup. I also love pairing it with steamed jasmine rice for an even heartier spread. On special nights set out chili garlic sauce for a little heat

Cultural Context

Chow mein is a staple in many Chinese-American households and takeout spots— it has roots in Cantonese cuisine but adapts to whatever you have on hand. The crispy noodles are a signature twist of the American style and always add personality to the table

Frequently Asked Questions About Recipes

→ Which vegetables work well with chicken chow mein?

Common choices include cabbage, carrots, green onions, bell peppers, snap peas, and bean sprouts for extra color and crunch.

→ How can I make the noodles crispy?

Use pre-cooked crispy chow mein noodles or pan-fry fresh noodles in oil until golden before combining with other ingredients.

→ Can I substitute chicken with another protein?

Yes, thinly sliced beef, shrimp, pork, or tofu work well and can be used in place of chicken for varied flavor and texture.

→ What is the key to a flavorful sauce?

Combining soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and a little cornstarch creates a rich, savory blend that coats the ingredients.

→ How do I prevent vegetables from overcooking?

Stir-fry vegetables quickly over high heat, tossing frequently, and remove from the skillet while still crisp-tender.