Homestyle Chicken Chow Mein: My Weeknight Comfort Dish (Print Version)

Learn my homestyle chicken chow mein recipe, packed with tender chicken, crisp veggies, and savory noodles. Quick, easy, and satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese-American
Dietary: Contains poultry, soy, wheat.

# Ingredients:

→ Main Players

01 - 1 lb boneless, skinless chicken thighs, thinly sliced
02 - 8 oz fresh or dried chow mein noodles
03 - 1 tbsp neutral oil (canola, grapeseed)
04 - 1 cup shredded green cabbage
05 - 1 cup shredded carrots
06 - 1 red bell pepper, thinly sliced
07 - 1/2 onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 1 inch fresh ginger, minced

→ Sauce Starters

10 - 1/4 cup low-sodium soy sauce
11 - 2 tbsp oyster sauce (or vegetarian mushroom sauce)
12 - 1 tbsp rice vinegar
13 - 1 tsp sugar
14 - 1/2 cup chicken broth
15 - 1 tbsp cornstarch + 1 tbsp water (for slurry)

→ Finishing Touches

16 - 1 tsp sesame oil
17 - 2 green onions, thinly sliced
18 - 1 tbsp toasted sesame seeds (optional)

→ Optional Extras

19 - Sriracha or chili oil, for serving
20 - Snow peas or broccoli florets, for added veggies

# Instructions:

01 - First things first, let's get that chicken feeling happy. Slice your chicken (thighs, remember?) into thin, bite-sized strips. Toss them in a bowl with a little soy sauce, cornstarch, and a tiny splash of sesame oil. Give it a good mix with your hands – yes, get in there! This little marinade step is crucial; it keeps the chicken tender and juicy. I sometimes let it sit for 15-20 minutes while I prep everything else, honestly, it makes a big difference to the final texture of your homemade chicken chow mein.
02 - Alright, now for the noodles! Get a big pot of water boiling, like you're making pasta. Add a good pinch of salt – yes, salt your water, always! Cook your chow mein noodles according to package directions, but lean towards al dente, maybe even slightly *under* cooked. They're going to get tossed in the wok, so we don't want mushy noodles. Once they're done, drain them immediately and rinse with cold water to stop the cooking. This is where I always make sure they're *really* dry before they hit the wok, no more splashy surprises for me!
03 - While the chicken's marinating and the noodles are doing their thing, let's make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, a pinch of sugar, and the chicken broth. Don't forget a little cornstarch slurry (cornstarch mixed with a tablespoon of water) to thicken it up later. This is where the magic happens for your chicken chow mein flavor! I always give it a quick taste here and adjust if I want it a little sweeter or saltier.
04 - Heat your wok or a large skillet over high heat until it's smoking a little. Add a tablespoon of oil (I use canola or grapeseed). Add your marinated chicken and stir-fry for 3-4 minutes until it's cooked through and has a lovely golden char. Don't overcrowd the pan, or it'll steam instead of sear – you might need to do this in batches. Once done, remove the chicken from the wok and set aside. This step is key for flavor and texture in your chicken chow mein.
05 - Add another splash of oil to the hot wok. Toss in your minced garlic and ginger, stir-frying for about 30 seconds until fragrant – oh, that smell! Then, add your sliced onion, bell pepper, carrots, and cabbage. Stir-fry for 3-5 minutes until the veggies are crisp-tender. We want them bright and vibrant, not soggy, so keep that heat high and keep 'em moving! Honestly, this is where my kitchen usually gets a little chaotic, but it's worth it.
06 - Return the cooked chicken to the wok with the veggies. Add the drained noodles. Give the sauce a quick whisk again (cornstarch can settle!) and pour it over everything. Toss, toss, toss! Use tongs to really coat those noodles and veggies in that glorious sauce. Cook for another 2-3 minutes, letting the sauce thicken and everything get nice and hot. Finish with a drizzle of sesame oil and a sprinkle of green onions. The smell of this homemade chicken chow mein at this stage? Irresistible!

# Notes:

01 - Always have all your ingredients prepped and ready before you even think about heating the wok. Stir-frying moves fast, and you don't want to be chopping an onion while your garlic burns!
02 - Leftovers of this homemade chicken chow mein are actually pretty great. Just store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a tiny splash of water if the noodles seem a bit dry.
03 - If you don't have oyster sauce, a mix of hoisin sauce and a little extra soy sauce can work in a pinch, though the flavor profile will shift a bit. I tried it once when I was out, and it was still tasty, just different.
04 - A sprinkle of toasted sesame seeds and thinly sliced green onions right before serving just elevates the whole dish, visually and taste-wise. Don't skip these finishing touches!

# Equipment Needed:

01 - Wok or large skillet
02 - large pot for noodles
03 - mixing bowls
04 - sharp knife
05 - cutting board
06 - tongs

# Nutrition (Per Serving):

Calories: 550
Total Fat: 22g
Total Carbohydrate: 55g
Protein: 35g

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