Chicken Chow Mein
Bring the vibrant flavors of takeout to your kitchen with this easy and delicious Chicken Chow Mein! Featuring tender stir-fried chicken marinated in soy sauce and cornstarch, crisp and colorful vegetables like bell peppers, carrots, and cabbage, and chewy egg noodles, this dish is a savory harmony of textures and tastes. The recipe is elevated with the aromatic duo of garlic and ginger, and a glossy sauce made from soy sauce, oyster sauce, and a touch of sesame oil for that signature umami kick. Perfect for a quick weeknight dinner, this 35-minute recipe yields a restaurant-quality stir-fry that’s brimming with fresh ingredients and bold flavors. Garnished with green onions, this Chicken Chow Mein is the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 300 grams chicken breast, thinly sliced
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
- 4 tablespoons vegetable oil
- 250 grams egg noodles
- 1 medium onion, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 100 grams cabbage, shredded
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 stalks green onions, chopped
- 0.5 teaspoon black pepper
Instructions
In a bowl, combine the sliced chicken breast with 1 tablespoon soy sauce and cornstarch. Mix well and set aside to marinate for 10 minutes.
Cook the egg noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for about 3-4 minutes, until cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
Add the sliced onion, red bell pepper, carrot, and cabbage to the wok. Stir-fry the vegetables for about 3-4 minutes, until they begin to soften.
Return the cooked chicken to the wok along with the cooked noodles. Add the remaining 2 tablespoons of soy sauce, oyster sauce, sesame oil, and black pepper. Toss everything together until well combined and heated through.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.4 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2013 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
