Chicken chow-mom is likely already among your top Chinese take-away dishes. This easy-to-make meal is delicious and fills you up with chicken, vegetables classic chow mein noodles and finest homemade sauce for chow mein. It’s also healthier than ordering takeaway.
Hello! I’m Natalya and I’m the creator of my blog Momsdish. If you’re already following me you’ll know that I cannot find enough easy recipes that only require a few ingredients and minimal cleanup. I’m excited to share this chicken chow mein because it hits all the right notes!
Chicken Chow Mein
Chow mein can be described as a popular Chinese dish that is made of egg noodles and stir-fried vegetables. We love the addition of protein, and our favourite is chicken, however you can choose other meats or tofu. Chow mein is cooked in a pan so that the noodles have crisp and crispy and then covered in an amazing sauce. Chow mein is a great option for nights when you don’t want to clean several pans or make big mess in your kitchen.
Chow mein gets its distinctive taste from the rich dark, dark homemade sauce that the noodles are served with. It’s the perfect blend of salty and sweet that makes dropping chopsticks a nightmare.
1 lb. chicken breast, boneless, skinless
3 tablespoons oil
12 oz of chow mein noodles (uncooked noodles)
2 cups cabbage
1 large carrot julienned
1/2 batch of green onions
2 cloves of garlic
Chow Mein Sauce
6 tbsp oyster sauce
3 tablespoons Soy Sauce with low sodium
3 tbsp light sesame oils (not torn)
1/2 cup chicken broth
1 Tbsp cornstarch
1 Tbsp of sugar granulated
In small mixing bowls, employ a whisk to mix oyster sauce with granulated sugar soybean oil, soy sauce chicken broth, and cornstarch. Set aside.
Cook the noodles according to the instructions on the package then drainthem, rinse with cold water, and then set aside.
Cook a large wok pan filled with olive oil on medium heat. Cut the chicken breasts into strips of bite-sized pieces and cook to golden-brown in oil. Take strips off and place them aside.
Add the cabbage, carrots and garlic pressed and saute for a few minutes , until the vegetables have softened slightly and the cabbage becomes slightly translucent.
Incorporate the chicken and noodles to the pan. Pour sauce on top, and cook all the ingredients together for an additional two minutes.
Add chopped green onions, and serve the noodles directly from the pan. They are hot!