Description
This Chicken Chow Mein recipe features tender chicken breast stir-fried with crisp vegetables and perfectly cooked chow mein noodles, all coated in a flavorful and savory chow mein sauce. Ready in just 30 minutes, it’s an easy and delicious Chinese-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 200 g (7 oz) boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
Main Dish
- 3 tablespoons vegetable oil, divided
- 200 g (7 oz) chow mein noodles
- 1/2 small onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup bean sprouts
- 1/2 cup green onions, sliced into 2-inch pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
Chow Mein Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken breast with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of cornstarch. Mix well and let it marinate for at least 15 minutes to tenderize and infuse flavor.
- Cook the Noodles: Prepare the chow mein noodles following the package instructions. Once cooked, drain thoroughly and set aside to prevent sticking.
- Prepare the Chow Mein Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon dark soy sauce, 2 teaspoons sesame oil, 1 tablespoon cornstarch, and 1/4 cup chicken broth until smooth and well combined.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 5 to 7 minutes until they are fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
- Sauté Veggies: Using the same skillet, add the remaining 2 tablespoons of vegetable oil. Sauté the thinly sliced onion and minced garlic until fragrant and the onions become translucent, about 2-3 minutes.
- Add Bell Pepper and Noodles: Add the julienned red bell pepper and stir-fry for 2 more minutes to soften slightly. Then add the cooked chow mein noodles, bean sprouts, and half of the green onions. Toss and stir-fry for 1 to 2 minutes to combine.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared chow mein sauce over the mixture. Stir everything thoroughly to coat all ingredients evenly with the sauce.
- Final Cooking: Continue cooking for an additional 2 to 3 minutes until everything is heated through and the sauce thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Garnish the dish with the remaining green onions. Serve hot immediately for the best flavor and texture.
Notes
- Marinating the chicken enhances tenderness and flavor. You can marinate for longer if desired, up to 30 minutes.
- Cook the chow mein noodles just until tender to avoid mushiness during stir-frying.
- If you prefer a spicier dish, add chili flakes or a dash of sriracha when stir-frying the vegetables.
- This recipe can be customized with other vegetables like carrots, snap peas, or mushrooms.
- Leftovers should be stored in an airtight container and consumed within 2 days for optimal freshness.
