Chicken Chow Mein
Crisp-tender chicken chow mein with pan-fried noodles, cabbage, and savory brown sauce—Chinese-American takeout noodle classic for weeknights. Chicken to 165°F; noodles browned for that lightly crispy edge.
🛒Ingredients
- 12 ounces fresh chow mein noodles or spaghetti
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 3 tablespoons neutral oil, divided
- 3 cups shredded cabbage
- 1 cup bean sprouts (optional)
- 1 carrot, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- Sauce: 1/4 cup low-sodium chicken broth, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon cornstarch
🔧Kitchen Tools Needed
- Large skillet or wok
- Pasta pot
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Cook noodles until just tender; drain well and pat dry. Toss chicken with 1 tablespoon soy sauce and cornstarch. Whisk sauce ingredients.
- 2
Heat 1 tablespoon oil over medium-high. Stir-fry chicken until 165°F, 4–6 minutes; remove.
- 3
Add 1 tablespoon oil; stir-fry cabbage, carrot, and sprouts 3 minutes. Add garlic and green onions 30 seconds; remove vegetables to the chicken plate.
- 4
Add remaining oil. Spread noodles in the pan and let sear 1–2 minutes without stirring for light crisp edges; flip/toss.
- 5
Return chicken and vegetables. Pour sauce over; toss until thickened and everything is steaming hot (165°F). Serve immediately. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 500
🏷️Recipe Tags
❓Frequently Asked Questions
Chow mein vs lo mein?
Chow mein noodles are often pan-fried for crisp edges; lo mein stays softer and saucier.
No bean sprouts?
Skip them or add extra cabbage.
Make it saucier?
Double the sauce and simmer 30 seconds longer.
Food safety?
Chicken to 165°F; leftovers reheated to 165°F.
