Whipping up a delicious Chicken Chow Mein Recipe at home is easier than you think, offering a healthier and more budget-friendly alternative to takeout. This classic noodle dish is packed with tender chicken, crisp vegetables, and a savory sauce, perfect for a quick and satisfying meal.
Key Ingredients for Chicken Chow Mein Recipe:
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
- 8 ounces dried egg noodles or ramen noodles
- 2 tablespoons soy sauce (for marinating chicken)
- 1 teaspoon cornstarch (for marinating chicken)
- 1 tablespoon sesame oil (for marinating chicken)
- 2 tablespoons vegetable oil, divided (for stir-frying)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated or finely minced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas or snap peas, trimmed
- 1/2 cup sliced bell pepper (any color)
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup chicken broth or water
How to Make Chicken Chow Mein Recipe:
This Chicken Chow Mein Recipe is surprisingly simple and incredibly rewarding! In under 30 minutes of active cooking, you’ll transform humble ingredients into a vibrant, flavor-packed noodle stir-fry that’s both delicious and satisfying. Imagine tender chicken, perfectly crisp vegetables, and springy noodles all coated in a rich, savory sauce – pure comfort food without the delivery fees!
Step-by-Step Instructions:
Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step is crucial for tender and flavorful chicken.
Prepare the Noodles: Cook the egg noodles or ramen noodles according to package directions. Drain them well and rinse with cold water to prevent them from sticking together. You can toss them with a tiny bit of sesame oil if you like, but it’s not strictly necessary.
Whisk Together the Sauce: In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, 2 tablespoons oyster sauce (or hoisin sauce), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth or water. Set aside. Ensure the cornstarch is fully dissolved to avoid lumps.
Stir-fry Aromatics: Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 2-3 minutes per side until browned and cooked through. Remove the chicken from the wok and set aside, leaving any rendered juices behind.
Sauté Vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.
Add Remaining Vegetables: Add the broccoli florets, sliced carrots, snow peas (or snap peas), and bell pepper to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. You want them to retain a slight bite. If the wok seems dry, you can add a tablespoon of water or broth.
Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk (cornstarch can settle) and pour it over the chicken and vegetables. Stir well to coat everything evenly.
Add Noodles: Add the cooked and drained noodles to the wok. Toss everything together gently for another 1-2 minutes, allowing the noodles to absorb the sauce and everything to heat through. Keep tossing until the sauce has thickened slightly and coats the noodles beautifully.
Serve: Serve your delicious Chicken Chow Mein Recipe immediately, garnished with chopped green onions or toasted sesame seeds if desired.
Why You’ll Love This Chicken Chow Mein Recipe:
You’ll adore this Chicken Chow Mein Recipe for its unbelievably savory and satisfying flavor profile that rivals your favorite takeout. It’s wonderfully cost-effective to make at home, allowing you to control the ingredients and stretch your grocery budget further than ordering in. The perfectly seasoned noodles, tender chicken, and crisp-tender vegetables create a symphony of textures and tastes that’s truly special, making it a fantastic alternative to even the most beloved Kung Pao Chicken. Give it a try and discover your new go-to weeknight meal!
Storing and Reheating Tips:
To store your delicious Chicken Chow Mein Recipe, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For reheating, the best method is to gently stir-fry it in a wok or skillet over medium heat with a splash of water or chicken broth until heated through.
This helps to revive the textures and flavors. Alternatively, you can reheat it in the microwave, covered, at 30-second intervals, stirring in between, until hot. Freezing is also an option; place cooled chow mein in freezer-safe containers, ensuring they are well-sealed, and it can be stored for up to 2 months. Thaw overnight in the refrigerator before reheating.
Final Thoughts:
This Chicken Chow Mein Recipe is a true crowd-pleaser that proves delicious, healthy meals don’t have to be complicated. We encourage you to gather your ingredients and dive into making this delightful dish – your taste buds will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chicken Chow Mein Recipe
Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of sesame oil. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the other ingredients. This step is crucial for tender and flavorful chicken.1 pound boneless, skinless chicken thighs or breasts, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon sesame oil
- Cook the egg noodles or ramen noodles according to package directions. Drain them well and rinse with cold water to prevent them from sticking together. You can toss them with a tiny bit of sesame oil if you like, but it’s not strictly necessary.8 ounces dried egg noodles or ramen noodles, 1 tablespoon sesame oil
- In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, 2 tablespoons oyster sauce (or hoisin sauce), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, and 1/4 cup chicken broth or water. Set aside. Ensure the cornstarch is fully dissolved to avoid lumps.1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth or water
- Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat. Add the marinated chicken in a single layer, cooking for 2-3 minutes per side until browned and cooked through. Remove the chicken from the wok and set aside, leaving any rendered juices behind.2 tablespoons vegetable oil, 1 pound boneless, skinless chicken thighs or breasts
- Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the sliced onion and stir-fry for 1-2 minutes until slightly softened. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant.2 tablespoons vegetable oil, 1 medium onion, 2 cloves garlic, 1 inch fresh ginger
- Add the broccoli florets, sliced carrots, snow peas (or snap peas), and bell pepper to the wok. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. You want them to retain a slight bite. If the wok seems dry, you can add a tablespoon of water or broth.1 cup broccoli florets, 1 cup sliced carrots, 1 cup snow peas or snap peas, 1/2 cup bell pepper
- Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk (cornstarch can settle) and pour it over the chicken and vegetables. Stir well to coat everything evenly.1 pound boneless, skinless chicken thighs or breasts, 1/4 cup low-sodium soy sauce, 2 tablespoons oyster sauce (or hoisin sauce for vegetarian option), 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1/4 cup chicken broth or water
- Add the cooked and drained noodles to the wok. Toss everything together gently for another 1-2 minutes, allowing the noodles to absorb the sauce and everything to heat through. Keep tossing until the sauce has thickened slightly and coats the noodles beautifully.8 ounces dried egg noodles or ramen noodles
- Serve your delicious Chicken Chow Mein Recipe immediately, garnished with chopped green onions or toasted sesame seeds if desired.