Chicken Chow Mein with Noodles
Elevate your weeknight dinner game with this mouthwatering Chicken Chow Mein with Noodles recipe—a perfect balance of tender chicken, savory sauces, and crisp vegetables tossed with flavorful chow mein noodles. This 35-minute dish combines the rich umami of soy, oyster, and hoisin sauces with the aromatic touch of garlic, ginger, and sesame oil to create an irresistible stir-fry that’s quick, easy, and full of authentic Asian-inspired flavor. Loaded with vibrant carrots, red bell peppers, and shredded cabbage, this dish is as colorful as it is delicious. It’s perfect for a family-friendly meal or an easy dinner party centerpiece. Garnish with fresh green onions and enjoy it as a satisfying one-pan meal that’s both wholesome and restaurant-worthy!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 5 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves (minced)
- 2 teaspoons ginger (minced)
- 12 ounces chow mein noodles
- 1 medium carrot (julienned)
- 1 medium red bell pepper (sliced)
- 2 cups green cabbage (shredded)
- 3 stalks green onions (sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
Instructions
Slice the chicken breast thinly into strips and place it in a mixing bowl.
In the bowl with the chicken, whisk together 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Toss to coat and marinate for 10-15 minutes.
Cook the chow mein noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the remaining 3 tablespoons of soy sauce, oyster sauce, hoisin sauce, 1 teaspoon of sesame oil, and 1/4 cup of water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil.
Once the oil is hot, add the chicken in a single layer. Stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the carrots, red bell peppers, and green cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet along with the cooked chow mein noodles. Pour the prepared sauce over the mixture.
Toss everything together for 2-3 minutes until the noodles are evenly coated with the sauce and heated through.
Season with salt and black pepper to taste, and garnish with sliced green onions before serving.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.8 g | 248% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 95.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 8782 mg | 382% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.6 g | ||
| Protein | 189.9 g | 380% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2766 mg | 59% | |
*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.
