Description

This Chicken Chow Mein recipe features tender chicken breast strips stir-fried with fresh vegetables and crispy chow mein noodles, all tossed in a rich, flavorful homemade chow mein sauce. Perfect for a quick yet satisfying meal with an authentic Asian flair, this dish combines the perfect balance of savory oyster sauce, sesame oil, and soy sauce for a crowd-pleasing stir-fry.

Ingredients

Scale

Main Ingredients

1 lb chicken breast, boneless, skinless
3 Tbsp oil (such as olive or vegetable oil)
12 oz chow mein noodles (uncooked noodles)
2 cups cabbage, chopped
1 large carrot, julienned
1/2 batch green onions, chopped
2 garlic cloves, pressed or minced

Chow Mein Sauce

4 Tbsp oyster sauce (adjust to taste, salt content varies)
3 Tbsp low sodium soy sauce
3 Tbsp light sesame oil (not toasted)
1/2 cup chicken broth
1 Tbsp cornstarch
1 Tbsp granulated sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce: In a small mixing bowl, whisk together the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch until smooth. Set this sauce mixture aside to allow flavors to meld.
Cook the noodles: Boil the chow mein noodles according to package instructions until al dente. Drain the noodles, rinse them with cold water to stop cooking and prevent sticking, then set aside.
Cook the chicken: Heat a large wok or pan over medium heat and add the oil. Cut the chicken breasts into bite-sized strips, then sear and cook them in the hot oil until they develop a golden brown color and are cooked through. Remove the chicken from the pan and set aside.
Sauté the vegetables: In the same pan, add the julienned carrots, chopped cabbage, and pressed garlic. Sauté these ingredients for a few minutes until the vegetables soften slightly and the cabbage becomes a bit translucent, enhancing their flavor and texture.
Combine and finish cooking: Return the cooked chicken strips and the drained chow mein noodles to the pan with the vegetables. Pour the prepared chow mein sauce over the mixture, tossing everything together to coat evenly. Continue cooking for another 2 minutes, allowing the sauce to thicken and coat all ingredients thoroughly.
Garnish and serve: Remove the pan from heat and garnish the chow mein with chopped green onions. Serve the noodles hot directly from the pan for the freshest taste and texture.

Notes

When using cooked chow mein noodles instead of uncooked, use about 1 lb of cooked noodles to maintain proper texture and flavor balance.
Oyster sauce saltiness can vary by brand, so taste the sauce and adjust the oyster sauce quantity accordingly, especially if using regular soy sauce instead of low sodium.
This recipe is sponsored by Mashreq.
Ensure vegetables are not overcooked; they should retain a slight crunch for the best texture.

Nutrition

Serving Size: 1 serving (approximately 1/8th of recipe)
Calories: 340
Sugar: 5g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg