Easy Chicken Chow Mein Recipe

Chicken Chow Mein: A Busy Mom’s Lifesaver Recipe

Every now and then, I find myself staring into the fridge, trying to figure out how to turn a hodgepodge of ingredients into a meal my picky kids will actually eat. It’s a weekly ritual that brings me to my trusty recipe for Chicken Chow Mein. This dish is not just a family favorite; it’s my go-to for those hectic weeknights when time is short, and I need something quick and satisfying. With some easy ingredients and straightforward steps, it’s a recipe that never fails! You may also find Chicken Chow Mein useful.

Ingredients You’ll Need

To whip up this delightful Chicken Chow Mein, you’ll need: You may also find Crockpot Chicken Lo Mein useful.

• 300g egg noodles
• 1 pound chicken breast, sliced thinly
• 1/2 medium cabbage, chopped
• 2 carrots, sliced
• 6 scallions, sliced
• 2 eggs
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon light soy sauce
• 1.5 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• A dash of sesame oil
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 5 tablespoons cooking oil

Having these on hand means I can throw this together in no time. If you’re ever in the mood for a different twist, you might also want to check out my Cantonese Chow Mein recipe!

The Cooking Adventure Begins

Start by boiling some water for the noodles. You’ll want to cook them according to the package instructions, which usually takes about 3-5 minutes. Once they’re tender, drain and rinse them to prevent sticking—trust me, you don’t want to be dealing with a clumpy mess later! You may also find 30 Minute One Pot Chicken Parmesan Pasta useful.

While the noodles are cooking, chop your veggies and slice the chicken against the grain. I’ve learned the hard way that this little trick makes all the difference in tenderness. On a busy weeknight, tender chicken is everything! Once you have everything prepped, it’s time to get cooking.

Stir-Fry Magic in Your Wok

Heat a large wok or frying pan over medium-high heat and add your cooking oil. This part always reminds me of how exciting it is to hear that sizzle when the oil is ready. Throw in your minced garlic and ginger, stirring for about 30 seconds until it’s fragrant. If you could bottle this smell, you’d have a sell-out hit!

Next, add the sliced chicken. Cook for about 5-7 minutes until it turns golden and is no longer pink. Once it’s beautifully cooked, remove it from the pan and set it aside. This step helps lock in that delicious flavor, ensuring that the chicken stays juicy.

Now it’s time for the veggies! In the same pan, toss in your sliced carrots and chopped cabbage. Stir them for a few minutes until they start to soften up. The vibrant colors remind me that spring is approaching, even if it’s just a fleeting thought in the middle of a snowy winter.

Bringing It All Together

Now, let’s bring the magic together! Return the chicken to the pan, add the cooked noodles, and toss in the eggs. It’s at this point that life will feel like it’s about to get really exciting! Prepare the sauce mixture with your light soy sauce, dark soy sauce, oyster sauce, sesame oil, and cornstarch, then add it in. Stir everything together vigorously. If it looks a bit dry, you can always adjust the consistency by adding a splash of water. You’re aiming for that glossy finish that makes everything just a little more appetizing.

When everything is well combined, plate your Chicken Chow Mein and garnish with the sliced scallions. It looks absolutely stunning and tastes even better! For an extra touch, serve it with spring rolls or a fresh green salad on the side.

Leftovers and Variations

If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to three days. I often reheat the chow mein on the stovetop with a splash of water to bring it back to life.

Now, if you want to play around with this recipe, there are plenty of options! You could swap the chicken for shrimp or try a vegetarian version with tofu. Another option is to use different types of vegetables based on the seasons—you might find that adding bell peppers or broccoli creates a delightful flavor!

I can’t stress enough how much this Chicken Chow Mein has saved me during chaotic nights, and I hope it does the same for you. Plus, it’s one of those recipes where you can experiment and make it your own. If you’re looking for more easy dinner ideas, be sure to check out my list of slow cooker chicken recipes for even more flavor-packed options.

Conclusion

Now that you know how to make this simple Chicken Chow Mein, consider exploring more recipes to satisfy your cravings. You might want to try this Chicken Chow Mein recipe for a detailed guide, or take a look at this chow mein recipe to discover a unique approach. And for an even deeper dive into the world of delicious prawn dishes, check out Natasha’s Kitchen version that showcases a scrumptious take on this beloved dish. Happy cooking!

Chicken Chow Mein

A quick and satisfying Chicken Chow Mein recipe, perfect for busy weeknights, featuring tender chicken, vibrant vegetables, and delicious flavors.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 300 g egg noodles
• 1 pound chicken breast, sliced thinly Make sure to slice against the grain for tenderness.
• 1/2 medium cabbage, chopped
• 2 pieces carrots, sliced
• 6 pieces scallions, sliced
• 2 pieces eggs

Flavorings and Sauces

• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon light soy sauce
• 1.5 tablespoons dark soy sauce
• 2 tablespoons oyster sauce
• 1 dash sesame oil
• 2 tablespoons cornstarch For thickening the sauce.

Other

• 5 tablespoons cooking oil For frying.
• to taste salt and pepper Adjust according to preference.

Method

 

Preparation

1. Boil water and cook the egg noodles according to package instructions (3-5 minutes). Drain and rinse to prevent sticking.
2. Chop the cabbage, carrots, and slice the chicken against the grain.

Cooking

1. Heat a large wok or frying pan over medium-high heat and add the cooking oil.
2. Add the minced garlic and ginger, and stir for 30 seconds until fragrant.
3. Add the sliced chicken, cooking for 5-7 minutes until golden and no longer pink. Remove from pan.
4. In the same pan, add the sliced carrots and chopped cabbage, cooking for a few minutes until softened.
5. Return the chicken to the pan, add in the cooked noodles and toss in the eggs.
6. Prepare the sauce mixture with light soy sauce, dark soy sauce, oyster sauce, sesame oil, and cornstarch, then add it to the pan.
7. Stir everything together vigorously, adjusting consistency with water if needed, aiming for a glossy finish.

Serving

1. Plate the Chicken Chow Mein and garnish with sliced scallions.
2. Serve with spring rolls or a fresh green salad on the side for an extra touch.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat on stovetop with a splash of water. Variations include swapping chicken for shrimp or using different vegetables based on seasons.