Chicken Chow Mein — Chewy chow mein noodles, crisp-tender veggies, and juicy chicken are stir-fried in a sesame-soy sauce! It’s a SIMPLE and FAST recipe that anyone can make. It's cheaper than ordering take out, your family will be impressed, and you'll love how EASY it is to prepare! Recipe Flow Tips - While one thing is happening, make sure you are moving on to the next step, i.e. while the chicken marinates, mince the garlic. While the chicken cooks, make sure you're quickly chopping the cabbage and carrots, and so forth. The recipe moves fast once you get going so either prep everything in advance or work quickly/work ahead during any "downtime".
Prep Time15 minutesmins
Cook Time10 minutesmins
Additional Time10 minutesmins
Total Time35 minutesmins
Course: Chicken
Cuisine: Asian
Calories: 585kcal
Author: Averie Sunshine
Ingredients
Chow Mein Sauce
¼cuplite soy sauceor coconut aminos may be substituted
1tablespooncornstarchor arrowroot powder may be substituted
¼cupoyster sauce
2tablespoonsrice wine vinegarsometimes labeled as just 'rice vinegar'
1 to 2tablespoonsvegetable oilcanola oil, or olive oil
3 to 4clovesgarlicpeeled and finely minced
5cupsgreen cabbagefinely chopped** (see step 7 for time saving tip)
1cupmatchstick carrots**see step 7 for time saving tip
1cupcelerysliced into thin half moon shapes
8ounceschow mein noodles or ramen noodlesdry/uncooked
¾cupwater
4green onionsends trimmed and cut into 1-inch segments
Finely sliced green onionsfor garnishing
Instructions
Chow Mein Sauce - To a small bowl, add the soy sauce, cornstarch, and whisk well to combine. Tips - I recommend lite or reduced sodium soy sauce so the dish doesn't become too salty. Liquid aminos or coconut aminos also work fine. You need to use the cornstarch or arrowroot because it helps thicken the sauce when exposed to heat. Don't skip it.
Then add all the remaining sauce ingredients, whisk to combine; set aside. Tip - Oyster sauce doesn't make the recipe taste fishy nor like oysters and is essential in this Chinese-inspired recipe. I don't recommend skipping it nor substituting with more soy sauce (it'll just taste more soy-like) and won't have the signature unami, lightly sweetened, ultra rich flavor that oyster sauce lends to the dish. Oyster sauce reminds me a bit like hoisin sauce which would be a better sub if you have it on hand instead.
Marinating - To a medium bowl, add the chicken pieces, add 2 tablespoons of the chow mein sauce over the top, stir to combine; set aside for 10 to 15 minutes while you prep/chop the other ingredients.
Noodles - While the chicken marinates, boil the chow mein noodles according to package directions; drain and set aside. TIp - Most noodles cook very quickly and make sure not to overcook them.
Chow Mein - While the noodles are cooking (or after if they cooked very fast), to a large, deep, high-sided skillet (of at least 10-12 inches or use wok if you have one, although a wok is not necessary), add the 1-2 tablespoons veg/canola/olive oil, add the chicken and marinating liquid from the bowl (just dump it all in), and cook over medium-high heat for about 3 to 4 minutes. Stir and flip frequently to ensure even cooking.
Add the garlic and cook for 1 minute; stir constantly.
Add the cabbage, carrots, celery, and cook for about 5 minutes, or until cabbage wilts and softens. Tips - To save time, you can use 1 to 2 bags (it will depend on their size, they vary from brand to brand) of coleslaw mix with carrots. The cabbage is usually quite finely chopped so it will cook quicker and the quantity of carrots may be a bit skimpier than if you chop them yourself, but it's a time-saving option. Bagged cabbage with carrots will also cook a bit faster too, 3 to 4 minutes.
Add the cooked noodles, the chow mein sauce, water, green onion segments, stir to combine, and cook for 1 minute.
Garnish with additional green onions as desired and serve immediately. Extra chow mein will keep airtight in the fridge for up to 5 days. I don't recommend freezing this recipe.
Reheating - When reheating leftovers, you may want to drizzle a bit more soy sauce and/or oil over the chow mein since it is prone to drying out as it sits as well as when you reheat it. Or, simply set it out on the counter 30-45 minutes before you want to eat it and consume at room temp which is what we tend to do.
Notes
*Noodles - Make sure you do NOT use dry “chow mein” noodles made with wheat in place of egg-based chow mein noodles. The former are better as a crunchy garnish or topping but not something you want to use as the main noodle in the recipe.Note that if you use a substitute your finished Chinese chicken chow mein likely won’t have that same signature texture. However, if you don’t order your noodles online or can’t find chow mein noodles at your local grocery store, you can also try:
Ramen noodles — The best substitute since they remain fairly chewy once stir-fried. Open 3 normal sized packages (about 3 ounces each) of cheapie ramen, discard the seasoning packets, and boil as directed to soften, and then stir them in to the cooked chicken and veggies for the chow mein. It’s what I use and do in this 15-Minute Chicken and Vegetable Stir Fry with Ramen Noodles recipe.
Pad thai noodles — Are much wider and usually chewier than chow mein noodles. Also called flat rice noodles. If you’re craving Chicken Pad Thai, my recipe is incredible!
Angel hair or thin spaghetti — These are Italian in origin, but will work in a pinch!