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Easy Chicken Chow Mein

A quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and springy noodles coated in a glossy, savory homemade sauce. Better than takeout and ready in 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 485

Ingredients
  

Chicken and Marinade
  • 1 lb boneless, skinless chicken breast or thighs thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 0.5 tsp sesame oil
Homemade Chow Mein Sauce
  • 0.33 cup low-sodium soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp granulated sugar
  • 0.5 cup chicken broth
  • 1 tbsp cornstarch
Stir-Fry
  • 8 oz chow mein noodles
  • 2 tbsp vegetable oil divided
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 medium onion thinly sliced
  • 2 celery stalks sliced on the diagonal
  • 1 large carrot julienned
  • 1 medium bell pepper thinly sliced
  • 2 cups shredded napa cabbage
  • 2 green onions sliced, for garnish
  • 1 tsp toasted sesame oil for finishing

Equipment

  • Wok or Large Skillet
  • Mixing bowls
  • Tongs
  • Pot for noodles

Method
 

  1. Cook noodles according to package directions until al dente. Drain, rinse with cold water, toss with a bit of oil, and set aside.
  2. In a bowl, combine sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1/2 tsp sesame oil. Marinate for 15 mins.
  3. Whisk all sauce ingredients (soy sauce, oyster sauce, hoisin, sugar, broth, cornstarch) in a bowl until smooth. Set aside.
  4. Heat 1 tbsp vegetable oil in a wok over high heat. Add chicken and stir-fry for 3-4 mins until cooked. Remove and set aside.
  5. Add remaining 1 tbsp oil to the wok. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
  6. Add onion, celery, and carrot. Stir-fry for 2-3 mins. Add bell pepper and cabbage; stir-fry for 2 more mins until crisp-tender.
  7. Return chicken to wok. Add cooked noodles. Whisk sauce again and pour over everything. Toss constantly for 1-2 mins until sauce thickens and coats everything.
  8. Remove from heat. Drizzle with 1 tsp toasted sesame oil and toss. Garnish with green onions and sesame seeds. Serve immediately.

Notes

For the tenderest chicken, try the 'velveting' technique: after marinating, toss chicken in 1 egg white and 1 extra tbsp cornstarch, then blanch in simmering water for 1 minute before stir-frying.