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Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein is a classic and satisfying stir-fry dish featuring tender chicken, crisp fresh vegetables, and silky egg noodles tossed in a balanced savory, sweet, and slightly tangy sauce. Ready in under 30 minutes, this recipe is perfect for quick weeknight dinners or last-minute meals. Easy to customize and nutritious, it’s a delicious family-friendly meal with vibrant colors and flavors.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast or thighs, sliced into thin bite-sized strips

Noodles

  • 8 oz egg noodles

Sauces & Oils

  • 3 tbsp soy sauce (substitute tamari for gluten-free)
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 2 tbsp vegetable or peanut oil (for stir-frying)

Aromatics

  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced

Vegetables

  • 1 cup bok choy, chopped
  • 1 bell pepper, sliced
  • 1 large carrot, julienned or sliced
  • 3 green onions, chopped (for finishing)

Optional

  • Chili flakes or sliced fresh chilies (to taste)

Instructions

  1. Prepare Your Ingredients: Slice the chicken into thin, bite-sized strips. Chop all vegetables into even pieces for uniform cooking. Boil the egg noodles until just al dente, then drain and rinse under cold water to stop further cooking and prevent sticking.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable or peanut oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the wok and set aside.
  3. Sauté Garlic and Ginger: Add a little more oil to the wok, then quickly stir in minced garlic and ginger. Cook for about 30 seconds until fragrant, being careful not to burn them, to release their essential oils and flavor.
  4. Stir-Fry the Vegetables: Add the chopped bok choy, bell pepper, and carrots to the wok. Stir-fry on high heat for 3-4 minutes, keeping everything moving constantly to maintain crunch and vibrant color.
  5. Combine Noodles, Chicken, and Sauce: Return the chicken to the wok along with the drained noodles. Pour in the soy sauce, oyster sauce, and a splash of water or chicken broth if needed to loosen the sauce. Toss everything together thoroughly so the noodles and ingredients are evenly coated.
  6. Finish with Green Onions and Sesame Oil: Turn off the heat and sprinkle chopped green onions over the dish. Drizzle sesame oil on top for aroma and flavor. Toss once more gently to combine and serve immediately.

Notes

  • Preheat your wok or skillet to ensure fast cooking and prevent soggy noodles.
  • Avoid overcrowding the pan; cook ingredients in batches if necessary for best texture.
  • Cut ingredients uniformly to ensure even cooking and a professional presentation.
  • Use day-old noodles when possible, as they absorb sauce better without clumping.
  • If you prefer a thicker sauce, add a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) during the final step.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
  • For freezing, store chicken and vegetables separately from noodles to preserve texture, and consume within one month.
  • Reheat gently with a splash of water or broth to prevent drying out.

Nutrition

Keywords: Chicken Chow Mein, stir-fry, Chinese noodles, quick dinner, easy chicken recipe, healthy stir-fry, gluten-free chow mein