Description
This classic Chow Mein recipe features stir-fried chicken, crunchy vegetables, and tender noodles tossed in a savory, slightly sweet sauce. Quick to prepare and full of vibrant flavors, it’s a crowd-pleasing dish perfect for a satisfying weeknight meal.
Ingredients
Noodles and Protein
- 14 oz yakisoba refrigerated noodles (or 16 oz chow mein noodles)
- 1 lb boneless skinless chicken breasts
- Salt and pepper, to taste
Vegetables
- 2 cups finely shredded cabbage
- 1 large carrot, shredded
- 2 ribs celery, chopped
- 4 green onions, chopped (whites and greens separated)
- 3 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 cup fresh bean sprouts (optional)
Oils
- 3 tablespoons olive oil (or avocado, vegetable, or canola oil), divided
- 2 tablespoons sesame oil
Sauce
- 1/4 cup oyster sauce
- 1/3 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon light brown sugar
- 1-2 teaspoons Asian Garlic Chili Sauce (optional, for spice)
Instructions
- Prepare the Chow Mein Sauce: In a small bowl, whisk together oyster sauce, low-sodium soy sauce, rice vinegar, cornstarch, light brown sugar, sesame oil, and Asian Garlic Chili Sauce (if using). Set aside to let the flavors meld.
- Cook the Chicken: Heat a large pan or wok over high heat and add 1 tablespoon of oil. Season the chicken breasts with salt and pepper, then add them to the hot pan. Sauté until the chicken is cooked through and golden on the outside, about 4-6 minutes depending on thickness. Remove the chicken to a plate and keep warm.
- Cook the Vegetables: In the same pan, add another tablespoon of oil. When hot, add the shredded cabbage, shredded carrot, chopped celery, and the white parts of the green onions. Stir-fry these over high heat for 1-2 minutes until slightly softened but still crisp. Add the minced garlic and grated ginger and cook for an additional 30 seconds until fragrant. Remove the cooked vegetables to a plate.
- Cook the Noodles and Combine: Add the final tablespoon of oil to the pan and add the refrigerated noodles. Cook for about 1 minute, tossing to loosen them and heat through. Pour in the prepared chow mein sauce and toss the noodles thoroughly to coat them evenly. Return the cooked vegetables, chicken, and fresh bean sprouts (if using) to the pan. Toss everything together and cook for another minute to warm through and blend the flavors.
- Serve: Immediately garnish with the green parts of the chopped green onions and serve hot for optimal taste and texture.
Notes
- If you cannot find yakisoba or chow mein noodles, thin spaghetti can be used as a substitute.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- Adjust the amount of Asian Garlic Chili Sauce based on your preferred spice level.
- Make sure not to overcook the vegetables to retain their crisp texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
