Description
This Chicken Chow Mein Take-Out Style is a classic stir-fried noodle dish featuring tender chicken, crisp vegetables, and a rich, savory sauce. It’s quick to prepare and tastes just like your favorite Chinese take-out—perfect for busy weeknights or weekend cravings.
Ingredients
Units
Scale
- For the Chow Mein:
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 oz chow mein noodles or thin egg noodles
- 2 tablespoons vegetable oil
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1 bell pepper, sliced
- 3 green onions, sliced
- 2 garlic cloves, minced
- Optional: bean sprouts or snap peas
- For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Cook the Noodles:
- Prepare noodles according to package instructions. Drain and rinse under cold water. Set aside.
- Make the Sauce:
- In a bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and cornstarch slurry. Set aside.
- Stir-Fry the Chicken:
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry chicken until golden and cooked through (about 4–5 minutes). Remove and set aside.
- Cook the Veggies:
- Add remaining oil to the pan. Stir-fry garlic, cabbage, carrots, bell pepper, and green onions for 2–3 minutes until crisp-tender.
- Combine and Sauce:
- Return chicken to the pan. Add cooked noodles and sauce. Toss everything together until evenly coated and heated through.
- Serve:
- Plate hot, garnish with extra green onions or sesame seeds if desired.
Notes
- Use rotisserie chicken for a shortcut.
- Substitute tofu for a vegetarian option.
- Adjust sauce to taste—add chili garlic sauce for a spicy kick.
Nutrition
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
