Pin
This Chicken Chow Mein is my go-to recipe for those nights when I want something quick, satisfying, and packed with flavor. The vegetables are crisp-tender and the noodles soak up the savory sauce for a dish that always leaves us coming back for seconds. I love how everything comes together in just one pan which makes cleanup a breeze.
The first time I made this was after a long day at work and I was amazed at how fast and tasty it turned out. My family now asks for it when we need an easy and fun dinner.
Ingredients
- Chow mein noodles: Essential for authentic texture Look for ones in the refrigerated aisle or quality dry versions
- Chicken breast: Lean protein that soaks up sauce nicely Fresh and firm chicken tastes best
- Canola oil: Neutral oil with high smoke point for stir frying Choose fresh oil for best flavor
- Salt: Enhances the natural taste of the chicken and vegetables Use sea or kosher salt for best results
- Yellow onion: Adds sweetness and aroma Pick an onion that feels heavy for its size
- Red pepper: Brings color and a hint of sweetness Look for firm and shiny peppers
- Carrot: Provides crunch and subtle sweetness Choose carrots with deep orange color and no cracks
- Green cabbage: Adds bulk and slight peppery snap Fresh cabbage should feel solid and crisp
- Scallions: Brightens up the finished dish Use ones with crisp greens and no wilting
- Oyster sauce: Gives depth and traditional umami richness Premium brands add the best flavor
- Soy sauce: Provides salt and savory notes Look for naturally brewed varieties
- Sesame oil: Adds nuttiness and aroma Always use toasted sesame oil for bold flavor
- White pepper (optional): Delivers a mild heat and earthiness Use freshly ground if possible
Step-by-Step Instructions
- Prepare the noodles:
- Boil a large pot of water and cook chow mein noodles just until al dente then drain them well and toss gently with a little oil to stop sticking
- Sear the chicken:
- Heat half the canola oil in a big skillet or wok over medium-high heat then spread chicken pieces out in a single layer add a pinch of salt and cook undisturbed for about three minutes until bottoms are golden then flip and cook until just done remove chicken and set aside
- Cook the vegetables:
- Add remaining canola oil to the same pan turn heat down to medium then add onion red pepper and carrot Sauté for four to five minutes until onion is soft and the other veggies are starting to get tender
- Add the cabbage:
- Stir in the sliced cabbage and continue to cook for two more minutes until slightly wilted but still with some bite
- Finish with sauce and noodles:
- Return the chicken to the pan Add the drained noodles Toss together Pour in oyster sauce soy sauce sesame oil and white pepper if using Toss really well for two to three minutes so every noodle is coated and hot Top with sliced scallions before serving
Pin
My favorite part is always the cabbage because it absorbs the sauce and adds a subtle crunch. This is the dish my brother requests whenever we have a family game night because it is filling yet not too heavy for late evening fun.
Storage tips
Leftover Chicken Chow Mein can be stored in an airtight container in the fridge for up to three days. If you plan to reheat it, sprinkle a few drops of water over the noodles before microwaving to keep them from drying out. I actually think the flavors get a little deeper after a night in the fridge.
Ingredient substitutions
If you cannot find chow mein noodles, you can use thin spaghetti or even instant ramen noodles without the flavor packet. For a vegetarian version, try sliced shiitake mushrooms in place of the chicken and add a tablespoon of vegetarian oyster sauce.
Serving suggestions
I love serving this dish with extra scallions on top and a side of chili crisp for some heat. You can round out the meal with a simple cucumber salad or even some steamed dumplings if you are feeling ambitious.
A bit of history
Chicken Chow Mein originated from Chinese immigrants cooking in America and quickly became a restaurant classic. Chow mein means stir-fried noodles in Cantonese and every cook puts their own spin on it. My grandmother always added shredded napa cabbage so that is how I do it too.
Recipe Questions & Answers
- → Can I use a different type of noodle?
Yes, you can substitute other wheat noodles or even spaghetti if chow mein noodles aren't available. Adjust cooking time as needed.
- → What vegetables can I add?
Along with cabbage, carrot, and red pepper, you can include snap peas, mushrooms, or bean sprouts for more variety and crunch.
- → Is there a vegetarian option?
Simply skip the chicken or replace it with extra firm tofu. Use vegetarian oyster sauce or mushroom-based alternatives for the sauce.
- → How do I prevent soggy noodles?
Drain cooked noodles well before stir-frying, and toss them in at the end to avoid overcooking. High heat helps keep them firm.
- → Can I make this ahead of time?
This dish is best served fresh, but leftovers can be stored for up to two days in the fridge. Reheat quickly over high heat for best texture.