Chicken chow mein

Name: Chicken chow mein
Total time: 1500 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 chicken breast, boneless skinless, sliced into long strips; 1 tbsp. + 1 tsp. soy sauce, divided; 1/2 tsp. salt; 1 1/2 tsp. cornstarch/flour, divided; 1 1/2 tsp. sesame oil, divided; 1/4 cup unsalted chicken broth; 3 tbsp. oyster sauce; As required, chow mein noodles; 2 tbsp. vegetable oil, divided; 1 cup green cabbage, thinly sliced; 1/2 cup shredded carrots; 1 tsp. minced garlic; 1/2 tsp. minced ginger; 1/2 cup green onions, chopped

Sarvat Hanif @sarvathanif

Canada

Chicken chow mein is a popular stir-fried noodle dish featuring tender marinated chicken, crisp vegetables, and chow mein noodles tossed in a savoury umami-rich sauce.
There’s something about homemade chow mein that just hits different. Maybe it’s the way the noodles soak up all those savoury sauces, or how the veggies stay perfectly crisp while the chicken gets tender and juicy. Whatever the magic is, this Chicken Chow Mein is my go-to when I want a quick, comforting meal that tastes like takeout—but fresher and way more satisfying.
You don’t need fancy ingredients. Just toss together some noodles, veggies, and chicken, hit it with a glossy sauce, and boom—you’ve got a full meal that comes together faster than delivery. It’s also super flexible: clean out the fridge, throw in whatever veggies you have, and it STILL tastes amazing.
Serve it steaming hot straight from the wok. Pair it with chili oil, extra soy sauce, or even a side of crispy spring rolls if you’re feeling fancy. Leftovers? Don’t count on them.

Sarvat Hanif @sarvathanif

Saved

Ingredients

25 minutes

4 servings

1chicken breast, boneless skinless, sliced into long strips
1 tbsp.+ 1 tsp. soy sauce, divided
1/2 tsp.salt
1 1/2 tsp.cornstarch/flour, divided
1 1/2 tsp.sesame oil, divided
1/4 cupunsalted chicken broth
3 tbsp.oyster sauce
As required, chow mein noodles
2 tbsp.vegetable oil, divided
1 cupgreen cabbage, thinly sliced
1/2 cupshredded carrots
1 tsp.minced garlic
1/2 tsp.minced ginger
1/2 cupgreen onions, chopped

Saved

Steps

25 minutes

1

In a bowl add the chicken strips with 1 teaspoon soy sauce, salt, ½ teaspoon cornstarch/flour and ½ teaspoon sesame oil in a bowl. Mix well and let it sit for 10-15 minutes.
2

Prepare the sauce by whisking chicken broth, oyster sauce, remaining soy sauce, remaining sesame oil, and remaining cornstarch in a small bowl until smooth; set aside.
3

Cook the noodles in boiling water for 1-2 minutes until al dente, then drain and rinse under cold water.
4

Heat 1 tablespoon oil in a wok over high heat/
5

Stir-fry the marinated chicken until golden and cooked through (about 3-4 minutes), then remove and set aside.
6

Add remaining oil, sauté garlic and ginger for 20 seconds until fragrant, then toss in cabbage and carrots for 1-2 minutes until crisp-tender.
7

Return the chicken to the wok, add the noodles and sauce, and stir-fry for 1 minute until everything is coated and the sauce thickens.
8

Fold in green onions, cooking just until warmed (about 30 seconds) to keep vegetables crunchy.
9

Serve hot as a main dish, optionally garnished with extra green onions or sesame seeds for added texture.