Chicken Chow Mein – a quick and easy takeout dish you can make at home. Packed with chicken, veggies, noodles and chow mein sauce.
CHICKEN CHOW MEIN
Asian stir fry dinners are on our weekly menu and I am happy to add another new recipe to my collection. This Chicken Chow Mein is as easy and quick to make as my other Asian takeout dinner recipes. All you need is chicken, veggies, noodles and basic ingredients for the sauce. Grab a wok or a large skillet and a pot to cook the noodles and you can have dinner ready in under 30 minutes! For a vegetarian chow mein, use 6 to 8 ounces of mushrooms in place of the chicken.
Chicken Chow Mein Ingredients:
- chicken thighs or breast
- soy sauce
- sesame sauce
- oyster sauce
- rice vinegar
- noodles (chow mein, ramen or even spaghetti)
- chicken stock
- 2 green onions
How to make Chicken Chow Mein?
- Start by shredding the carrots and cabbage. You can also use a coleslaw mix.
- Cut chicken into bite-size pieces.
- Cook noodles according to instructions on the box.
- In a small bowl, mix together stock, soy sauce, vinegar, oyster sauce, sesame oil and cornstarch. Add sambal oelek if you want the sauce to be spicy. Drizzle 1 tablespoon of the sauce over chicken and stir.
- Heat up oil in skillet or wok. Add chicken and cook until done. Remove onto a plate.
- Add onion and garlic to skillet and saute for 2 minutes. Add carrots and cabbage and cook for 2 to 3 minutes or until the cabbage is wilted.
- Add chicken, cooked noodles and sauce to skillet and toss everything together.
How to make Chow Mein Sauce?
In a small bowl or a 1-cup measuring cup, whisk together chicken stock, soy sauce, cornstarch, sesame oil, ginger, vinegar and sambal oelek, if you want to add some heat to the dish. Pour a little bit of the sauce over chicken and marinate for 10 minutes or so (great time to shred the veggies). You can prepare the sauce ahead of time and store it in the fridge. Make sure to stir it well before using in this dish. You can use apple cider vinegar in place of rice vinegar.
Chow Mein Variations:
- skip the chicken and use tofu or mushrooms
- use a mix of red and green cabbage or napa cabbage
- add snow peas, bok choy, bamboo shoots
- for a gluten-free version, use coconut aminos instead of soy sauce and gluten-free noodles.
More Easy Asian Dinner recipes:
For more recipes like this one, feel free to browse our Asian Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs or breast
- 1 cup shredded carrots
- 3 cups shredded cabbage
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 6 oz. yakisoba chow mein or spaghetti noodles, uncooked
- 2 green onions
- 2 tablespoons chicken stock
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar or apple cider vinegar
- 2 teaspoons oyster sauce optional
- 1 teaspoon sambal oelek optional
- Cook noodles according to the instructions on the package. Drain and keep warm.
- In a small bowl or a measuring glass cup, whisk together the sauce ingredients.
- Cut chicken into bite-size pieces. Pour 1 tablespoon of the sauce over chicken and stir. Let it marinate while you prep the veggies.
- In a large skillet or a wok, heat up olive oil. Add chicken and cook, stirring often until done. Remove it onto a plate and set aside.
- Add onion and garlic into the skillet. Saute for 2 minutes, stirring often.
- Add carrots and cabbage and saute for 2 to 3 minutes, stirring often, until the cabbage is wilted.
- Add chicken and cooked noodles. Pour sauce over the dish. Stir everything together.
- Serve immediately or cool completely and divide into meal prep containers.
- Store in the fridge for up to 4 days.
The nutritional value is an estimate. It will depend on what type of noodles you will use.
The sambal oelek is an optional ingredient. It adds a little bit of heat to the dish. You can use crushed red pepper flakes instead.