Skip the takeout, because this chicken chow mein is so simple to make from scratch! Make your favorite Chinese noodle dish at home in 30 minutes with this easy recipe.
Cook the noodles according to package directions. Drain and rinse with cold water. Set aside.
6 ounces dry chow mein noodles
Meanwhile, season the chicken with salt and pepper.
8 ounces boneless skinless chicken breasts, salt and pepper
Heat the 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.
1 tablespoon cooking oil
Add the cabbage and carrots to the skillet and sauté until softened, about 2-3 minutes. Add in the scallions, garlic, and ginger. Saute for another 1-2 minutes until fragrant.
1 cup sliced cabbage, ½ cup shredded carrots, 3 scallions, 1 clove garlic, 1 teaspoon minced ginger
While the veggies are cooking, whisk together the oyster sauce, broth, soy sauce, sesame oil, cornstarch, and sugar. Set aside.
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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Notes
Yakisoba can be used in place of the chow mein noodles.
Rinse the cooked noodles under cold running water when you drain 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.
Storage: Store chicken chow mein in an airtight container in the refrigerator for 4 days, or freeze for 2 months.