Chicken Chow Mein

Oh, Chicken Chow Mein, my absolute go-to when I need dinner on the table fast without skimping on flavor. This recipe? It’s the real deal. I’ve tested it countless times (my family practically demands it weekly), and let me tell you, there’s nothing like that perfect combo of tender chicken, crisp-tender veggies, and those irresistible noodles coated in savory sauce. It’s quicker than takeout and tastes a million times better.

What makes this Chicken Chow Mein special? Well, my grandma swore by fresh cabbage and celery for crunch, while my tweak, adding just a splash of sesame oil to the sauce, gives it that restaurant-quality depth. And don’t get me started on the noodles! After burning one too many batches early on, I finally nailed the “very al dente” sweet spot so they stay springy in the skillet. Whether you’re cooking for picky kids or impressing guests, this dish delivers every time.

Fun fact: This version came about during my college days when I’d whip it up in my tiny apartment kitchen. Cheap, healthy(ish), and ready in 35 minutes flat? Yes please. Now it’s my secret weapon for busy weeknights when takeout menus start calling. Trust me, once you taste that first bite of saucy noodles with caramelized edges, you’ll be hooked too.

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Why You’ll Love This Chicken Chow Mein

Oh, where do I even start? This Chicken Chow Mein checks all the boxes, trust me, I’ve made it enough times to know it never lets me down. Here’s why it’ll become your new weeknight hero:

• Quick & easy: From fridge to table in 35 minutes flat. Even faster than waiting for delivery!
• Flavor bomb: That savory-sweet sauce clings to every noodle, just like your favorite takeout spot (but better).
• Sneaky healthy: Packed with crunchy veggies, lean protein, and way less oil than restaurant versions.
• Kid-approved: My picky nephew calls it “the good noodles”, high praise from a chicken nugget fanatic.
• Budget-friendly: Uses simple ingredients you probably have already. No fancy grocery runs needed.

The best part? Leftovers taste even more amazing next day (if you somehow have any left).

Chicken Chow Mein Ingredients

Now, let’s talk ingredients – the building blocks of that amazing flavor! Here’s what you’ll need (measurements matter, so don’t wing it like I did that one disastrous Tuesday night):

• 12 oz chow mein noodles – Look for the stir-fry style in the Asian aisle (my fave is the blue Dragonfly package)
• 1 lb chicken breasts – Thinly sliced against the grain (trust me, this makes all the difference in tenderness)
• 3 cups green cabbage – Thinly sliced – those crunchy ribbons are key!
• 2 carrots – Shredded (I use the big holes on my box grater – about 1 packed cup)
• 2 celery stalks – Very thinly sliced on the diagonal (makes them look fancy!)
• 6 scallions – Cut into 1-inch pieces (save some greens for garnish!)
• 2 garlic cloves – Minced (or 1 tablespoon if you’re lazy like me and buy the jarred stuff)
• 2 tbsp soy sauce – Regular, not low-sodium (we need that umami punch)
• 2 tbsp oyster sauce – The secret flavor booster
• 1 tbsp sesame oil – Just a splash makes everything smell like a restaurant
• ½ cup water – To loosen up that glorious sauce
• 2 tsp cornstarch – For the perfect clingy sauce texture
• 1½ tbsp + ¼ cup vegetable oil – Divided (yes, it matters – I learned this the hard way)

See? Nothing too crazy – just good, fresh stuff that comes together magically in your skillet!

How to Make Chicken Chow Mein

Okay, here’s where the magic happens! I’ll walk you through each step just like I do when teaching my sister over FaceTime – with plenty of “don’t do what I did that one time” warnings. Get your wok or largest skillet ready – we’re making restaurant-quality chow mein at home!

Preparing the Sauce and Chicken

First, let’s make that incredible sauce that makes these noodles so addictive. Grab a small bowl and whisk together the soy sauce, oyster sauce, sesame oil, and water. Now here’s my trick: reserve about 1½ tablespoons of this sauce in a separate bowl. Toss your thinly sliced chicken with this smaller amount plus the cornstarch and salt. Let it sit while you prep everything else – even 5 minutes makes the chicken extra tender (though I’ve rushed this step before and it still worked, we’re keeping it real here).

Stir-Frying Vegetables and Noodles

Heat 1½ tablespoons of oil in your skillet over medium-high heat – we want it shimmering but not smoking. Add the chicken in a single layer (don’t crowd the pan like I did that disastrous first time!) and cook about 2 minutes per side until just done. Transfer to a plate – it’ll finish cooking later. Now the fun part: add the remaining ¼ cup oil (yes, it seems like a lot but trust me) and crank the heat to high. Toss in your cabbage, celery, carrots, scallions, and garlic. Stir-fry about 90 seconds until just tender-crisp – we want crunch, not mush!

Drain your very al dente noodles (they should still have a slight bite) and rinse with cold water to stop cooking. Add them to the skillet along with the chicken and remaining sauce. Now the grand finale: toss everything together for about 60 seconds until gloriously combined and the noodles soak up all that saucy goodness.

Pro tip: let it sit untouched for 30 seconds at the end to get those delicious crispy bits on the bottom – my favorite part!

Chicken Chow Mein Tips for Success

After burning my fair share of noodles and ending up with soggy veggies (we’ve all been there), here are my hard-earned tricks for perfect Chicken Chow Mein every time:

• Prep everything first: Chop all veggies and mix sauces before heating the pan. Once that oil gets hot, things move FAST.
• Use a wok if you have one: That high curved sides makes tossing a breeze. No wok? A large cast iron skillet works too.
• Don’t crowd the pan: I learned this the hard way! Cook chicken in batches if needed – soggy chicken is sad chicken.
• High heat is your friend: Those slightly charred bits equal flavor. If veggies start burning, just add a splash of water.
• Rinse those noodles: Stops them from sticking together and keeps them springy. Cold water shock = noodle perfection.

Follow these and you’ll get takeout-quality results right from your own kitchen – pinky promise!

Chicken Chow Mein Variations

Listen, I love the classic version, but sometimes you gotta mix things up! Here are my favorite twists that still give you that amazing chow mein flavor:

• Shrimp instead of chicken: Just swap in peeled shrimp – they cook even faster (about 90 seconds per side). My beach vacation version!
• Tofu for vegetarians: Press extra-firm tofu, cube it, and toss with cornstarch before frying. Even my meat-loving husband goes for this sometimes.
• Veggie overload: Throw in bell peppers, snap peas, or mushrooms when you’re cleaning out the fridge. More color = more fun.
• Spicy kick: Add a spoonful of chili garlic sauce to the mix – perfect for when I’m craving heat.

The beauty? The sauce and noodles make everything taste amazing, no matter what protein or veggies you use. Get creative!

Serving and Storing Chicken Chow Mein

Oh, the best part, eating! I love serving this Chicken Chow Mein straight from the skillet while it’s piping hot. Top with extra scallions and a sprinkle of sesame seeds if you’re feeling fancy (I usually am). For sides? Egg rolls are classic, but steamed rice works too when we’re extra hungry. My kids go nuts for those crispy wonton strips on top, such an easy way to make it feel special.

Now, about leftovers (if you’re lucky enough to have any). Store them in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave; trust me, it turns noodles rubbery. Instead, toss everything back in a hot skillet with a tiny splash of water. Stir-fry for a couple of minutes until heated through and crispy at the edges. Sometimes I swear the leftovers taste even better, all those flavors have time to get cozy together overnight!

Chicken Chow Mein Nutritional Information

Okay, let’s talk numbers – but keep in mind these are estimates since ingredient sizes vary (my “cup” of carrots might be more packed than yours!). Per generous serving, you’re looking at about:

• 450 calories – Not bad for such a satisfying meal!
• 25g protein – Thanks to all that lean chicken.
• 50g carbs – Mostly from those delicious noodles.
• 18g fat – Mostly the good kind from oils.

Remember, actual counts depend on your exact ingredients and portion sizes – but this gives you a solid ballpark!

Chicken Chow Mein FAQs

I get asked these questions ALL the time – here are my tried-and-true answers after making this dish approximately a zillion times:

Can I use spaghetti instead of chow mein noodles?
Absolutely! While chow mein noodles have that perfect chew, spaghetti works in a pinch (just cook it extra al dente). I’ve even used ramen noodles in college – just discard the seasoning packet!

How do I prevent soggy noodles?
Two secrets: 1) Rinse cooked noodles with cold water to stop cooking, and 2) Don’t overcook them initially – they should still have a slight bite before hitting the skillet.

Can I make this vegetarian?
Totally! Swap chicken for pressed tofu or just load up on extra veggies. The sauce is so flavorful you won’t miss the meat.

Why is my chicken tough?
You’re probably overcooking it! Chicken only needs 2 minutes per side initially – it’ll finish cooking when added back to the skillet.

Can I prep ingredients ahead?
Yes! Chop veggies and mix sauce up to a day in advance. Just wait to cook noodles until you’re ready to stir-fry.

Let’s Hear Your Chicken Chow Mein Stories!

Now it’s your turn. I’d love to hear how your Chicken Chow Mein adventure goes! Did you add a special twist? Maybe your kids actually ate their veggies (miracle!)?

Drop me a comment below or tag me on Instagram with your creations. Nothing makes me happier than seeing your kitchen wins. Let’s keep the chow mein love going!

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