Easy & Flavorful Chicken Chow Mein Recipe: A Weeknight Win (Print Version)

Easy & Flavorful Chicken Chow Mein Recipe is a weeknight lifesaver! Learn my simple tricks for tender chicken, bouncy noodles, and a rich sauce. So good!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-American
Dietary: Contains poultry, soy, shellfish (oyster sauce), wheat (noodles)

# Ingredients:

→ Chow Mein Base

01 - 1 lb fresh or dried chow mein noodles
02 - 1 lb boneless, skinless chicken thighs, diced

→ Flavorful Sauce

03 - 1/4 cup low-sodium soy sauce
04 - 2 tbsp oyster sauce
05 - 1 tbsp dark soy sauce (optional, for color)
06 - 1 tbsp rice vinegar
07 - 1 tbsp brown sugar
08 - 1 tsp toasted sesame oil
09 - 1 tsp white pepper
10 - 1 tbsp cornstarch
11 - 1/4 cup chicken broth or water
12 - 2 cloves garlic, minced
13 - 1 inch fresh ginger, grated

→ Veggies & Protein

14 - 2 tbsp cooking oil (vegetable or canola)
15 - 4 cups shredded green cabbage
16 - 1 cup julienned carrots
17 - 2 cups chopped bok choy

→ Finishing Touches

18 - 3 green onions, sliced

# Instructions:

01 - First things first, get all your chopping done. Seriously, this recipe moves fast once you start cooking, and you don't want to be scrambling. Dice your chicken, slice your veggies, mince that ginger and garlic—you know the drill. While you're at it, whisk together all your sauce ingredients in a small bowl. This is where I always feel like a pro chef, having everything ready to go. You'll smell the ginger and garlic already, and it just builds the anticipation, right?
02 - Bring a large pot of salted water to a rolling boil. Drop in your chow mein noodles and cook them according to package directions, but aim for slightly under al dente. They'll finish cooking in the wok, so you don't want mushy noodles, trust me on this. Drain them well and toss with a tiny bit of sesame oil to keep them from sticking. I've definitely overcooked noodles before, and they just turn into a sad, clumpy mess. Don't be like me that day, oops!
03 - Heat a large wok or a really big skillet over high heat with a tablespoon of oil. Once it's shimmering, add your diced chicken. Spread it out in a single layer and let it get a good sear, like 2-3 minutes per side. You want that lovely golden-brown crust! This step builds so much flavor, and honestly, the smell of searing chicken is just amazing. Don't overcrowd the pan, or it'll steam instead of sear, which is a common mistake I've made too many times.
04 - Push the chicken to one side of the wok, or remove it temporarily if your wok isn't huge. Add a little more oil if needed, then toss in your minced garlic and ginger. Sauté for about 30 seconds until fragrant—don't let it burn! Then, add your sliced carrots and cabbage. Stir-fry for 2-3 minutes until they start to soften slightly but still have a bit of a bite. You want those veggies tender-crisp, not limp, okay?
05 - Now for the fun part! Add your cooked chicken back to the wok along with the slightly undercooked noodles and bok choy. Pour that glorious sauce you mixed earlier all over everything. Toss, toss, toss! Use tongs to really get in there and coat every strand of noodle and every piece of chicken and veggie with that luscious sauce. This is where the magic happens, and the kitchen starts to smell absolutely divine. Keep tossing until everything is heated through and the noodles are perfectly coated and bouncy.
06 - Finally, stir in the white pepper and those beautiful sliced green onions. Give it one last good toss. Taste and adjust seasoning if needed—maybe a tiny splash more soy sauce or a pinch of sugar, whatever feels right for your palate. Serve immediately! The noodles should be tender but still have a bit of chew, the chicken juicy, and the sauce rich and savory. It's truly a weeknight triumph, and you'll feel so proud of yourself, I promise.

# Notes:

01 - My personal tip for truly bouncy noodles? Slightly undercook them when boiling, they finish perfectly in the wok.
02 - For storage, reheat gently in a skillet with a splash of water to keep the noodles from getting rubbery.
03 - If you're out of bok choy, snap peas or broccoli florets are fantastic substitutes I've tried.
04 - Serve with a drizzle of chili garlic sauce for a little kick, it just makes it extra special for me!

# Equipment Needed:

01 - Large wok or large skillet
02 - large pot
03 - mixing bowls
04 - tongs

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

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