Introduction
Hey there, kitchen adventurers! Do you ever get that craving for something savory, a little bit sweet, and oh-so-satisfying? You know, the kind of dish that reminds you of your favorite takeout but tastes even better because YOU made it? Well, get ready to be amazed because today we’re diving into a recipe for homemade Chicken Chow Mein that’s so incredibly easy and ridiculously delicious, it’s going to become your new weeknight hero. Seriously, I can practically smell that amazing aroma filling your kitchen already!
Why You’ll Love This Recipe
- Fast: Whip this up in under 30 minutes, perfect for busy evenings.
- Easy: Simple steps that even beginner cooks can master.
- Giftable: Make a big batch and portion it into containers for friends or neighbors.
- Crowd-pleasing: Kids and adults alike will devour this flavorful noodle dish.
Ingredients
Gathering your ingredients is half the fun! Here’s what you’ll need to create this taste of Chinese-American comfort:
- 1 lb boneless, skinless chicken breast: I like to cut mine into bite-sized pieces for even cooking.
- 3 tbsp oil: Vegetable oil or canola oil works perfectly here.
- 12 oz chow mein noodles, uncooked: You can usually find these in the international aisle of your grocery store.
- 2 cups cabbage, chopped: Adds a lovely crunch and freshness.
- 1 large carrot, julienned: Julienne means cut into thin matchsticks – it makes the veggies look so pretty!
- 1/2 bunch green onions, chopped: These are essential for that fresh, oniony pop right at the end.
- 2 cloves garlic, minced: Don’t skimp on the garlic; it’s a flavor powerhouse!
Chow Mein Sauce:
This is where the magic happens! A simple whisk of these pantry staples creates the luscious sauce that brings it all together:
- 6 tbsp oyster sauce: The secret to that deep, savory flavor.
- 3 tbsp low sodium soy sauce: Use low sodium so you can control the saltiness.
- 3 tbsp light sesame oil: Adds that wonderfully nutty aroma and taste.
- 1/2 cup chicken broth: Helps to create a nice, saucy consistency.
- 1 tbsp corn starch: This is our thickening agent, giving the sauce that perfect cling.
- 1 tbsp granulated sugar: Just a touch to balance out the savory notes.
How to Make It
Alright, let’s get cooking! This is going to be so satisfying to watch come together.
- Whip up the Sauce: First things first, let’s make that glorious sauce. Grab a small bowl and whisk together the oyster sauce, low sodium soy sauce, light sesame oil, chicken broth, corn starch, and granulated sugar. Make sure it’s all smooth and there are no lumps of corn starch. Set it aside; it’s ready when you are!
- Prep the Chicken: Cut your chicken breast into nice, bite-sized pieces. This helps it cook quickly and evenly.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them until they’re beautifully browned and cooked all the way through. Once they’re done, scoop them out of the skillet and pop them onto a plate to rest.
- Sauté the Veggies: Add the remaining 2 tablespoons of oil to the same skillet. Toss in your julienned carrot and let it cook for about 2-3 minutes. You want it to get a little tender but still have a slight bite.
- Add More Veggies & Garlic: Now, throw in the chopped cabbage and the minced garlic. Cook for another 2-3 minutes, just until the cabbage starts to wilt. The garlic will become wonderfully fragrant!
- Bring it All Together: Add your cooked chicken back into the skillet with the veggies. Now, add the uncooked chow mein noodles.
- Sauce it Up: Pour that amazing chow mein sauce you made earlier all over everything in the skillet. Give it a good toss with tongs or spatulas to make sure every single noodle and piece of chicken and vegetable is coated in that delicious sauce.
- Simmer and Thicken: Let it cook for about 3-5 more minutes, stirring occasionally. You’ll see the sauce magically thicken and cling to everything. Make sure the noodles are heated through and tender.
- Finishing Touch: Just before you’re ready to serve, stir in those chopped green onions. They add a burst of fresh flavor and a pop of color that’s just perfect.
Substitutions & Additions
The beauty of this Chicken Chow Mein is how easily you can make it your own! Here are some ideas:
- Protein Swap: Don’t have chicken breast? Boneless, skinless chicken thighs work wonderfully, or you could try thinly sliced beef or pork. For a vegetarian option, use firm tofu or extra veggies!
- Veggie Power: Feel free to load up on more vegetables! Broccoli florets, snap peas, bell peppers (sliced thinly), or even some shiitake mushrooms would be fantastic additions.
- Noodle Know-How: If you can’t find chow mein noodles, spaghetti or linguine can be used in a pinch. Just cook them according to package directions, drain, and toss with a little oil to prevent sticking.
- Spice it Up: Love a little heat? Add a pinch of red pepper flakes to the sauce or a drizzle of sriracha at the end.
- Nutty Crunch: A handful of toasted cashews or peanuts stirred in at the end adds a lovely crunch and extra flavor.
Tips for Success
A few little tricks will ensure your Chicken Chow Mein is absolutely perfect every time:
- Don’t Overcrowd the Pan: If your skillet isn’t large enough, cook the chicken in batches to ensure it browns properly instead of steaming.
- Prep is Key: Have all your ingredients chopped, measured, and ready to go before you start cooking. Once you start, things move quickly!
- Sauce Consistency: If your sauce seems too thick, add a tablespoon or two more of chicken broth. If it’s too thin, you can mix a little more cornstarch with water and stir it in, letting it cook for another minute.
- Prep Ahead: You can chop all your vegetables and mix your sauce up to a day in advance and store them separately in the refrigerator. This makes weeknight cooking even faster!
How to Store It
Leftovers are the best! Let the chow mein cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, you can microwave it, or for the best texture, give it a quick sauté in a skillet over medium heat with a splash of water or broth.
FAQs
Can I make this gluten-free?
Yes! Use gluten-free chow mein noodles (if available) or your favorite gluten-free pasta. Ensure your soy sauce is gluten-free (tamari is a great option) and that your oyster sauce doesn’t contain gluten. Corn starch is naturally gluten-free.
How do I get my noodles tender?
The chow mein noodles will cook directly in the sauce. Ensure there’s enough liquid from the sauce and broth to help them soften. Stirring occasionally helps them cook evenly. If they seem a bit too firm for your liking, you can add a tiny bit more chicken broth and let them simmer for another minute.
Can I use pre-cooked chicken?
You can! If you have leftover rotisserie chicken or pre-cooked chicken strips, you can add them in step 6 with the uncooked noodles. Just make sure to heat them through with the rest of the ingredients.
Easy Homemade Chicken Chow Mein
Equipment
- Small bowl For whisking the sauce.
- Large skillet or wok For cooking chicken and vegetables.
- Plate For resting cooked chicken.
- Tongs or spatulas For tossing ingredients.
- Airtight container For storing leftovers.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breast Cut into bite-sized pieces.
- 3 tbsp oil Vegetable oil or canola oil.
- 12 oz chow mein noodles, uncooked
- 2 cups cabbage, chopped
- 1 large carrot, julienned Cut into thin matchsticks.
- 0.5 bunch green onions, chopped
- 2 cloves garlic, minced
Chow Mein Sauce
- 6 tbsp oyster sauce
- 3 tbsp low sodium soy sauce
- 3 tbsp light sesame oil
- 0.5 cup chicken broth
- 1 tbsp corn starch
- 1 tbsp granulated sugar
Instructions
- Whip up the Sauce: First things first, let's make that glorious sauce. Grab a small bowl and whisk together the oyster sauce, low sodium soy sauce, light sesame oil, chicken broth, corn starch, and granulated sugar. Make sure it's all smooth and there are no lumps of corn starch. Set it aside; it's ready when you are!
- Prep the Chicken: Cut your chicken breast into nice, bite-sized pieces. This helps it cook quickly and evenly.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them until they're beautifully browned and cooked all the way through. Once they’re done, scoop them out of the skillet and pop them onto a plate to rest.
- Sauté the Veggies: Add the remaining 2 tablespoons of oil to the same skillet. Toss in your julienned carrot and let it cook for about 2-3 minutes. You want it to get a little tender but still have a slight bite.
- Add More Veggies & Garlic: Now, throw in the chopped cabbage and the minced garlic. Cook for another 2-3 minutes, just until the cabbage starts to wilt. The garlic will become wonderfully fragrant!
- Bring it All Together: Add your cooked chicken back into the skillet with the veggies. Now, add the uncooked chow mein noodles.
- Sauce it Up: Pour that amazing chow mein sauce you made earlier all over everything in the skillet. Give it a good toss with tongs or spatulas to make sure every single noodle and piece of chicken and vegetable is coated in that delicious sauce.
- Simmer and Thicken: Let it cook for about 3-5 more minutes, stirring occasionally. You'll see the sauce magically thicken and cling to everything. Make sure the noodles are heated through and tender.
- Finishing Touch: Just before you’re ready to serve, stir in those chopped green onions. They add a burst of fresh flavor and a pop of color that’s just perfect.