Chicken Chow Mein

My family loves this chicken chow mein recipe. It's better than takeout and cooks up in under 20 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Chinese

Prep Time 1

Cook Time 18

Total Time 19

Servings servings

Calories 473kcal

Author Arman Liew

Ingredients

1/4 cup chicken broth or water
1/4 cup oyster sauce
3 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons Shaoxing wine or rice vinegar + 1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon brown sugar
1/4 teaspoon white pepper
10 ounces chicken breast cubed
5 ounces chow mein noodles uncooked
3 tablespoons oil
2 cloves garlic minced
2 cups cabbage shredded
1 large carrot sliced into strips
3 green onions chopped

Instructions

Combine the chicken broth, oyster sauce, soy sauce, sesame oil, Shaoxing wine, corn starch, sugar, and pepper, and mix well.
Mix the chicken with ¼ of the sauce and leave to marinate for 10 minutes.
Prepare the chow mein noodles per package instructions, drain, and set aside.
Heat the oil in a wok and cook garlic for 10 seconds. Add chicken and cook until it is no longer pink, stirring regularly.
Add cabbage, carrot, and spring onion. Cook for 2-3 minutes until the cabbage softens.
Add noodles and the rest of the sauce and cook until the chicken cooks through.

Video

Notes

TO STORE: Place leftover chicken chow mein in an airtight container and refrigerate for up to 1 week.

TO REHEAT: Transfer chicken chow mein to a skillet and heat at medium heat until the dish is fully reheated, frequently stirring. If it's too thick, I'll sometimes add a tablespoon of water. The microwave will also work. Simply heat in 30-second intervals until fully warmed.

Nutrition