I am a recovering Chinese takeout addict. I started learning to make my favorites at home with this chicken lo mein recipe, and my repertoire of recipes has only grown from there. After stocking my pantry with some staple ingredients (soy sauce, sesame oil, and oyster sauce!), I have found that I can make virtually any Chinese food at home. This chicken chow mein is super simple to make and even easier to eat! Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
How to Store and Reheat
This easy chicken chow mein is so quick to cook, and it’s best served as soon as you’ve made it. If you do have leftovers they will keep well in the fridge in an airtight container for up to 3 days or in the freezer for up to 2 months. You can reheat the dish in a skillet or pot until the chicken is warmed through.
Notes and Tips
Yakisoba can also work in place of the chow mein noodles. Rinse the cooked noodles under cold running water when you dry them. This will stop the cooking process so they don’t get too soft. Feel free to add in extra veggies. Bell pepper and mushrooms work great.
How to Make Chicken Chow Mein Step by Step
Season the Chicken: Cook 6 ounces of dry chow mein noodles according to package directions. Drain and rinse with cold water. Set aside. Meanwhile, season 8 ounces of boneless, skinless chicken breasts with salt and pepper. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add in the chicken and cook until the surface is white and the center is no longer pink. Remove from the skillet onto a plate. Cover lightly with foil to keep warm. Sauté the Veggies: Add 1 cup of sliced cabbage and ½ cup of shredded carrots to the skillet and sauté until softened, about 2-3 minutes. Add in 3 sliced scallions, 1 minced clove of garlic, and 1 teaspoon of minced ginger. Saute for another 1-2 minutes until fragrant. Make the Sauce: While the veggies are cooking, whisk together 3 tablespoons of oyster sauce, 3 tablespoons of low-sodium chicken broth, 1 tablespoon of low-sodium soy sauce, 1 tablespoon of sesame oil, ½ tablespoon of cornstarch, and ½ tablespoon of granulated sugar. Set aside. Toss and Serve: Add the noodles and chicken back into the skillet. Pour over the sauce and cook, stirring, until the sauce has thickened and coats the noodles. Top with extra green onions, if desired, and serve.
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