Description
A quick and delicious homemade chicken chow mein recipe that is faster than delivery and tastes better than takeout. Features crispy noodles, juicy chicken, and a savory-sweet sauce.
Ingredients
Scale
- 12 oz fresh egg noodles (or chow mein/lo mein noodles)
- 1.5 lbs boneless, skinless chicken thighs
- 2 tablespoons vegetable oil (divided)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light brown sugar
- 1 teaspoon rice vinegar
- 1/4 cup water or chicken broth
- 2 cups cabbage, shredded
- 1 medium carrot, julienned or shredded
- 3–4 stalks green onions, chopped (white parts for cooking, green for garnish)
- 1 cup broccoli florets, cut small
- 1 teaspoon cornstarch (optional, for chicken)
Instructions
- Slice chicken thighs into bite-sized strips. Toss with cornstarch and a pinch of salt if using.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, water, minced garlic, and grated ginger. Set aside.
- Bring a large pot of water to a boil. Cook egg noodles according to package directions but stop 1-2 minutes early for al dente texture.
- Drain noodles and rinse under cold water to stop cooking and remove starch. Toss with a tiny bit of oil to prevent clumping.
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and sear for 2 minutes until golden brown. Flip and cook until done. Remove chicken and set aside.
- Add remaining 1 tablespoon of oil to the same pan. Add carrots and broccoli, stir-frying for 2 minutes.
- Add cabbage and stir-fry for another minute until tender-crisp.
- Return chicken to the pan. Add noodles on top and pour sauce mixture over everything.
- Toss gently but thoroughly with chopsticks or tongs until noodles are coated. Cook for 1-2 minutes until sauce thickens slightly.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
Do not overcook the noodles; they will continue to cook in the hot pan. High heat is essential for stir-frying to achieve ‘wok hei’ flavor. Prep all ingredients before starting as the cooking process is fast. Rinse noodles in cold water to prevent sticking. Do not freeze leftovers as noodles become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 52
- Fiber: 3
- Protein: 28
Keywords: chicken chow mein, homemade chow mein, better than takeout, easy dinner, stir fry, weeknight meals, chinese food