Description
Make restaurant-quality chicken chow mein at home quickly. This recipe features tender chicken, crisp vegetables, and a savory sauce tossed with noodles, ready in under 30 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 8 ounces dried egg noodles
- 2 tablespoons soy sauce (for chicken marinade)
- 1 teaspoon cornstarch (for chicken marinade)
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 cup shredded carrots
- 1 cup sliced celery
- 1 cup chopped green cabbage
- 1/2 cup sliced yellow onion
- 1/4 cup low-sodium soy sauce (for sauce)
- 2 tablespoons oyster sauce (or vegetarian stir-fry sauce)
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 2 green onions, sliced (for garnish)
Instructions
- Toss the chicken pieces with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Set aside for 10 minutes.
- Cook the egg noodles according to package directions until al dente. Drain the noodles and set them aside.
- 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 to 5 minutes. Remove the chicken from the skillet and set it aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
- Add the carrots, celery, cabbage, and onion to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the 1/4 cup soy sauce, oyster sauce, sesame oil, sugar, and chicken broth to create the sauce.
- Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles.
- Pour the prepared sauce over the noodles and vegetables. Toss everything together quickly for 1 to 2 minutes until the noodles are evenly coated and heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- For crispier vegetables, cook them for less time in step 5.
- You can substitute chicken breast with boneless, skinless chicken thighs.
- Use pre-shredded carrots to save preparation time.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 32
- Cholesterol: 95