Ingredients:
For the Chow Mein:
2 boneless, skinless chicken breasts, thinly sliced (or thighs for more flavor)
1 tbsp vegetable oil (for stir-frying)
2 cups cabbage, shredded (green cabbage or napa)
1 medium carrot, julienned
1/2 cup bell pepper, sliced thinly
3–4 green onions, chopped (separate whites and greens)
3 cloves garlic, minced
4 oz chow mein noodles (or sub with egg noodles or ramen noodles)
Sesame seeds (optional for garnish)
Crushed red pepper flakes (optional for heat)
For the Best Chow Mein Sauce:
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp oyster sauce (adds umami, but use a vegan alternative if needed)
1 tbsp hoisin sauce
1 tbsp rice vinegar or apple cider vinegar
1 tbsp brown sugar (or honey)
1/2 tsp sesame oil (for extra flavor)
1/4 tsp ground white pepper (or black pepper)
1/4 cup chicken broth (or vegetable broth)
1 tbsp cornstarch (optional, for thickening the sauce)
Instructions:
Cook the Noodles:
Cook the chow mein noodles according to the package instructions. Drain and set aside. If they stick together, toss them lightly in a bit of sesame oil to keep them separate.
Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, white pepper, and chicken broth.
If you want a thicker sauce, whisk in the cornstarch with a little water to make a slurry, then add it to the sauce mixture. Set the sauce aside.
Cook the Chicken:
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and slightly golden. Remove the chicken from the pan and set aside.
Stir-Fry the Veggies:
In the same pan, add the garlic and the white part of the green onions. Stir-fry for 1–2 minutes until fragrant.
Add the shredded cabbage, julienned carrots, and bell pepper. Stir-fry for another 3-4 minutes until the veggies are slightly tender but still crisp.
Combine Everything:
Add the cooked noodles and chicken back into the pan with the veggies.
Pour the sauce over the mixture and toss everything together until the noodles are coated with the sauce. Stir-fry for an additional 2-3 minutes until everything is heated through.
Serve:
Sprinkle the chopped green onions (the green part) on top, and garnish with sesame seeds and red pepper flakes if desired.
Serve hot, and enjoy your homemade Chicken Chow Mein!
🍴 Serving Suggestions:
Serve with a side of crispy spring rolls or dumplings for an even more authentic meal.
A simple side salad with an Asian-inspired dressing (like sesame or ginger dressing) would complement this well.
🔄 Variations:
Vegetarian: Replace the chicken with tofu or a mix of your favorite veggies like mushrooms, zucchini, or broccoli.
Spicy: Add chili paste, sriracha, or a chopped fresh chili to the sauce or stir-fry for an extra kick.
Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce, and make sure your hoisin and oyster sauces are gluten-free as well.