Classic Chicken Chow Mein: Stir-Fried Noodles Delight (Print Version)

Whip up a comforting Classic Chicken Chow Mein recipe at home! Tender chicken, crisp veggies, and savory noodles for a quick, satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Contains Gluten, Soy, Poultry

# Ingredients:

→ Chicken & Noodles

01 - 1 lb boneless, skinless chicken thighs, thinly sliced
02 - 12 oz fresh chow mein noodles (or dried egg noodles)
03 - 1 tbsp neutral oil (like canola or vegetable)

→ Fresh Veggies

04 - 2 cups shredded green cabbage
05 - 1 cup matchstick carrots
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 2 green onions, sliced (for garnish)

→ Savory Sauce Base

09 - 1/4 cup light soy sauce
10 - 2 tbsp oyster sauce (optional, but I love it!)
11 - 1 tbsp granulated sugar
12 - 1 tbsp cornstarch
13 - 1/4 cup chicken broth or water
14 - 1 tsp toasted sesame oil

→ Finishing Touches

15 - Extra green onions, sliced (for garnish)
16 - A drizzle of additional sesame oil

# Instructions:

01 - Okay, first things first, get all your chopping done. This is where I always make a bit of a mess, honestly, but it’s worth it. Slice your chicken into thin strips – they cook quicker and absorb flavor better. Mince your garlic and ginger, shred that cabbage, and cut your carrots into thin matchsticks. Having everything ready before you even touch the wok is crucial for stir-frying; it moves fast, and you don't want to be scrambling for ingredients mid-cook. I learned this the hard way after a few burnt garlic incidents!
02 - In a small bowl, whisk together your soy sauce, oyster sauce (if using), a touch of sugar, cornstarch, and a splash of water or chicken broth. This is your flavor powerhouse, so give it a good mix until the cornstarch is fully dissolved. I always taste a tiny bit here to make sure it's balanced – sometimes I add a smidge more sugar if I'm feeling it. This step is super important because it thickens beautifully and coats everything perfectly in your Classic Chicken Chow Mein.
03 - Bring a pot of water to a boil, then add your chow mein noodles. Cook them according to package directions, but honestly, aim for slightly al dente. They're going to continue cooking in the wok, and you do NOT want mushy noodles, trust me. I once let them go a minute too long, and they just clumped together, making stir-frying a nightmare. Drain them well and maybe toss with a tiny bit of sesame oil to prevent sticking. This is a game-changer!
04 - Heat a large wok or skillet over high heat with a tablespoon of oil. Once it's shimmering, add your chicken strips in a single layer. Don't overcrowd the pan, or it'll steam instead of sear, and we want that beautiful golden-brown crust! Cook until just cooked through, about 3-4 minutes, then remove the chicken and set aside. I always sneak a little piece here, it's usually so flavorful even on its own!
05 - Add a bit more oil to the wok if needed, then toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant—oh, that smell! Then add your shredded cabbage and matchstick carrots. Stir-fry for 2-3 minutes until they're tender-crisp. You want them to retain a bit of their bite, not become limp. This is where the kitchen starts smelling incredible, honestly, it’s my favorite part of making Classic Chicken Chow Mein.
06 - Return the cooked chicken to the wok with the veggies. Add your cooked noodles, then pour in your prepared sauce. Toss everything together vigorously, using tongs, until the noodles are evenly coated and the sauce has thickened. This usually takes just 1-2 minutes. Finish with a drizzle of toasted sesame oil and a sprinkle of green onions. It should look vibrant, smell amazing, and taste like pure comfort. My kitchen is always a bit chaotic at this point, but it's always worth it for that first bite!

# Notes:

01 - Always use high heat for stir-frying; it's the secret to that authentic flavor and texture.
02 - Leftover chow mein tastes great the next day, but reheat gently on the stovetop with a splash of broth to prevent rubbery noodles.
03 - Swap chicken for shrimp, tofu, or thinly sliced pork if you're feeling adventurous—I've tried them all, and they work!
04 - Serve with a fried egg on top for an extra rich, comforting touch; trust me on this one!

# Equipment Needed:

01 - Large wok or large skillet
02 - cutting board
03 - sharp knife
04 - mixing bowls
05 - tongs

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 15-25g
Total Carbohydrate: 50-60g
Protein: 30-40g

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