Chinese Take Out Chicken Chow Mein with Crispy Noodles
Recreate the flavors of your favorite takeout with this irresistible Chinese Take Out Chicken Chow Mein with Crispy Noodles. Featuring tender marinated chicken, vibrant stir-fried vegetables, and perfectly golden crispy chow mein noodles, this dish combines texture and flavor in every bite. The savory sauce, made with a medley of soy sauce, oyster sauce, and a hint of sesame oil, clings to each noodle, creating a rich and glossy finish that's hard to resist. Perfectly balanced with crunchy cabbage, sweet carrots, and aromatic ginger and garlic, this quick and easy recipe makes for a crowd-pleasing, restaurant-quality meal that’s ready in just 40 minutes. Ideal for busy weeknights or casual dinner gatherings, this chow mein is a showstopper worth savoring!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tbsp Soy sauce
- 2 tsp Cornstarch
- 4 tbsp Vegetable oil
- 14 oz Fresh chow mein noodles
- 3 cloves Garlic, minced
- 1 tsp Ginger, minced
- 1 cup Carrots, julienned
- 2 cups Cabbage, shredded
- 2 Green onions, sliced
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sesame oil
- 1 cup Chicken stock
- 1 tsp Sugar
- 1 tbsp Cornstarch, mixed with 2 tbsp water
Instructions
Thinly slice the chicken breast into bite-sized strips. In a small bowl, mix 1 tablespoon of soy sauce, 2 teaspoons of cornstarch, and 1 teaspoon of sesame oil. Add the chicken to the mixture and marinate for 15 minutes.
Prepare the sauce by whisking together 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, 1 cup of chicken stock, and 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
In the same skillet, add another 1 tablespoon of vegetable oil and increase the heat slightly. Add the fresh chow mein noodles and spread them out into an even layer. Cook undisturbed for 2-3 minutes until the noodles form a crispy base. Flip the noodles (in sections if necessary) and crisp the other side for an additional 2-3 minutes. Remove and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the skillet. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the carrots, cabbage, and green onions and stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Return the chicken to the skillet, followed by the crispy noodles. Pour the sauce over everything and gently toss to combine, ensuring the noodles are well-coated.
Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Remove from heat and serve immediately. Garnish with additional green onions, if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 573 mg | 12% | |
*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.
