Name: Chicken Chow Mein with the Best Chow Mein Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb boneless skinless chicken breast (cut into bite-sized pieces); 3 tbsp oil (vegetable or olive oil); 12 oz chow mein noodles (uncooked); 2 cups shredded cabbage; 1 large carrot (julienned); 1/2 batch green onions (chopped for garnish); 2 cloves garlic (minced); 6 tbsp oyster sauce; 3 tbsp low sodium soy sauce; 3 tbsp light sesame oil (not toasted); 1/2 cup chicken broth; 1 tbsp cornstarch; 1 tbsp granulated sugar

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You know what? Sometimes you need nothing more than a sizzling skillet loaded with tender chicken, springy noodles, and crisp veggies to lift your spirits. No elaborate tricks—just honest flavor that feels like a warm hug after a long day.

Picture bright-green cabbage ribbons, carrot slivers still crunchy, all tossed in a glossy sauce that clings to each strand of chow mein. It’s exactly the kind of dinner you can have on the table before your phone pings you again.

Why You’ll Love It

Honestly, this recipe nails that sweet spot between “fuss-free” and “Hey, I could serve this to guests.”
• You whip up a sauce that tastes straight from a restaurant—no bottled drabness here.
• Dinner’s ready in under 30 minutes, even when your to-do list is longer than your grocery receipt.
• Swap in extra shrimp, tofu, or whatever veggies you find lurking in the crisper.
• You control the salt, sugar, and oil—lighter than most takeout, yet just as satisfying.
• Leftovers hold up well, meaning tomorrow’s lunch feels like a fresh treat.

Timing and Servings

Prep time: 10 minutes
Cook time: 15 minutes
Total time: about 25 minutes

This makes enough for four busy adults (or three adults and two snack-starved kids). Cooking for two? Halve the noodles and sauce, then lunch tomorrow feels brand new—no microwave misery required.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, sliced thin
• 3 tbsp neutral vegetable oil (grapeseed or canola work nicely)
• 12 oz chow mein noodles (lo mein or even spaghetti in a pinch)
• 2 cups shredded cabbage (green or Napa)
• 1 large carrot, cut into matchsticks
• ½ bunch green onions, thinly sliced
• 2 cloves garlic, minced
• 6 tbsp oyster sauce
• 3 tbsp low-sodium soy sauce
• 3 tbsp light sesame oil (not the toasted kind)
• ½ cup chicken broth or water
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

Directions

Combine oyster sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar in a small bowl. Whisk until perfectly smooth—lumps are the enemy. Give it a quick taste; tweak sweetness or salt as you like, then set it aside.
Cook noodles according to package instructions, aiming for al dente. Drain and rinse under cold water to stop the cooking, then toss with a little oil so they stay separate and springy.
Heat 3 tablespoons of oil in a wok or large skillet over high heat until it’s shimmering. Add the chicken and half the garlic. Stir-fry, letting each side get lightly golden—if you let pieces rest for a beat, you’ll get those caramelized bits that taste amazing.
Push the chicken up the side, add carrots and cabbage, and stir-fry for about 3 minutes. You want bright color and a tiny bit of crunch—no wilted veggies here. If you love garlic, toss in the rest.
Slide chicken back to the center, add noodles, then pour in your sauce. Watch it bubble, thicken, and coat everything. Keep tossing so nothing clumps or burns. This step builds depth, so don’t rush it.
Remove from heat, scatter green onions (and sesame seeds if you have them), then serve straight from the pan. The aroma alone makes you pause—trust me.

Variations

• Shrimp Swap: Use peeled shrimp instead of chicken. Add them at the end; they cook in a couple of minutes.
• Spicy Kick: Stir in a teaspoon of chili garlic sauce or sriracha to the sauce mix.
• Veggie Feast: Skip the meat, toss in mushrooms, bell peppers, snap peas, or broccoli. Firm tofu cubes work wonders here.
• Nutty Boost: Finish with a drizzle of toasted sesame oil and a handful of chopped cashews or peanuts.
• Gluten-Free: Use tamari in place of soy sauce and pick rice noodles or certified gluten-free lo mein.

Storage & Reheating Tips

Store leftovers in an airtight container in the fridge for up to three days. To revive that fresh-off-the-wok texture, heat a splash of broth in a skillet, then gently rewarm the chow mein, tossing to re-separate strands. The microwave works when you’re in a rush, but veggies lose some snap. If you want to freeze, portion the sauce and cooked chicken separately—thaw overnight, make fresh noodles, and toss it all together.

FAQs

Can I use spaghetti instead of chow mein noodles?
Absolutely. Just cut long strands a bit shorter and keep an eye on cooking time so they stay springy, not mushy.

How hot does this get by default?
Mild—think gentle warmth. If you like living on the edge, add extra chili sauce or red pepper flakes.

Breasts or thighs?
Thighs stay juicier under high heat, but breasts cook faster. Whichever you choose, slice thin against the grain to prevent toughness.

Is there a meat-free version?
Totally. Swap chicken broth for veggie broth, drop in extra tofu or mushrooms, and follow the same steps.

My sauce looks too thin—what now?
Simply let it bubble a bit longer to reduce. If it’s too thick, stir in a splash more broth until it’s pourable.

Conclusion

Chicken Chow Mein isn’t rocket science—it’s a humble, crowd-pleasing stir-fry that feels special without the drama. Whether you’re juggling work deadlines, family schedules, or just craving something that isn’t takeout, this comes together faster than you can ask “What’s for dinner?” So grab your wok, fire up the stove, and remember: sometimes the simplest meals are the ones you remember fondly for years. Enjoy every last glossy, crunchy bite.