Description
Make authentic, savory Chicken Chow Mein at home quickly. This recipe delivers tender chicken and crisp vegetables tossed in a rich sauce with noodles, perfect for a fast weeknight meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, thinly sliced
- 8 ounces dried egg noodles
- 2 tablespoons soy sauce, divided
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup shredded cabbage
- 1 cup sliced carrots
- 1 cup sliced celery
- 4 ounces fresh mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
Instructions
- Toss the sliced chicken with 1 tablespoon of soy sauce and the cornstarch. Set aside for 10 minutes.
- Cook the egg noodles according to package directions until tender but still firm. Drain them well and set aside.
- Whisk together the remaining 1 tablespoon of soy sauce, chicken broth, oyster sauce, brown sugar, sesame oil, and white pepper in a small bowl to create the sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the 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 oil to the skillet. Add the cabbage, carrots, celery, and mushrooms. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender.
- Add the minced garlic and ginger to the vegetables and cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the chicken and vegetables. Cook, stirring constantly, for 1 minute until the sauce thickens slightly.
- Add the cooked noodles to the skillet. Toss everything together until the noodles are evenly coated with the sauce and heated through, about 2 minutes. Serve immediately.
Notes
- For extra color, add 1/2 cup of frozen green peas during the last minute of vegetable cooking.
- If you prefer a thicker sauce, add an extra 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the sauce mixture before adding it to the skillet.
- Use pre-shredded cabbage and carrots to save preparation time.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 850
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 32
- Cholesterol: 95