Easy Chicken Chow Mein

05/02/2023

10 Minutes + 15 Minutes Cooking

easy

4

This Easy Chicken Chow Mein recipe uses simple, wholesome ingredients like chicken breast, carrots and cabbage, all cooked up in a signature sauce made from sesame oil, soy sauce, oyster sauce, and a touch of brown sugar for sweetness. The result is a perfect noodle dish that is full of flavour and nutrients and, together with the sauce, will take you to noodle heaven.

Satisfy your cravings for Chinese takeout with this homemade version that is just as delicious but much healthier. Say goodbye to greasy, heavy sauces and hello to a light and flavorful dish that is perfect for any day of the week. Plus, since it’s all cooked in one pan, clean-up is a breeze!

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Ingredients:

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	2 lean chicken breasts *approx. 500 grams
	half of white cabbage *finely shredded
	2 carrots *finely shredded
	200 grams chow mein noodles
	1 1/2 tablespoon peanut oil *or other cooking oil
	3 green onions *cut into 5cm pieces
	salt & pepper to taste

For the Sauce

	2 tablespoons avocado oil
	5 tablespoons soy sauce
	1 tablespoon oyster sauce
	2 teaspoons sesame oil
	1 teaspoon sriracha *you can skip it if you do not want it hot
	1 teaspoon brown sugar
	1 teaspoon cornstarch *mixed with 2 tbsp of water
	3 garlic cloves *minced
	1 teaspoon minced ginger

Nutritional Information

508 Calories

18 g Fat

33 g Protein

56 g Carbs

11 g Sugars

Directions

1.

Noodles first!

Cook the noodles according to the package instructions. Drain and set aside. In a large pan or wok, heat the peanut oil over high heat. Add the sliced chicken and cook until browned on all sides, about 5 minutes. Slightly taste the chicken with salt and pepper but be careful with the salt because the sauce is pretty salty itself. Remove the chicken from the pan and set aside.

While the chicken is cooking, prepare the sauce. Mix all the ingredients for the sauce together in a small bowl until thoroughly combined and set aside.

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2.

Love the Smell!

Then add the cabbage and carrot to the pan and stir fry for 1 1/2 minutes until the cabbage is mostly wilted. Add the cooked noodles and chicken back to the pan and pour in the sauce. Mix well and cook for an additional 2-3 minutes, until the chicken is heated through and the sauce has thickened. Serve hot, garnished with sesame seeds and sliced green onions. Enjoy!

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Notes

You can use any vegetables of your choice in this recipe, such as bell peppers, broccoli, bok choy, or snow peas. If you prefer, you can also use frozen mixed vegetables to save time.

If you can't find chow mein noodles, you can use any other type of Asian-style noodles, such as udon or ramen. You can also use spaghetti or linguine noodles as a substitute.

Peanut oil can be replaced with any other neutral-tasting oil, such as canola or vegetable oil. You can also use sesame oil, but it has a strong flavor and should be used in moderation.

Instead of chicken, you can use beef, shrimp, or tofu in this recipe. If using tofu, make sure to press it first to remove excess water and enhance its texture.

The sauce can be adjusted to your taste preferences. If you like it spicier, add more sriracha, and if you like it sweeter, add more brown sugar. You can also add other seasonings, such as five-spice powder or chili flakes, to enhance the flavor.

This chicken chow mein can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave for a few minutes until heated through, or warm it up in a skillet over medium heat.

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