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Quick Chicken Chow Mein
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Whip up a homemade spin on a takeout favorite with a flavor-packed recipe for Quick Chicken Chow Mein.
Noodles in every way, shape and form are a food group in our house, whether they’re bathed in a creamy cheese sauce, chilled and tossed in tangy peanut sauce or layered and baked as a classic Italian dish.
If it features noodles, it’s a beloved favorite with my squad of boys.
Quick Chicken Chow Mein is on our regular recipe rotation because it satisfies everything this mom needs:
- It takes 30 minutes (or less) to make
- It’s loaded with veggies and your choice of protein
- It’s packed with flavor, thanks to a quick-fix homemade sauce
You can’t ask for much more in a takeout-inspired favorite!
The real draw of this chicken chow mein is just that … it doesn’t have to be made with chicken. You can sub in any other protein (think shrimp, steak or tofu) or keep it a meat-free main by loading it up with extra veggies.
No matter which way you customize it, one thing is certain: Quick Chicken Chow Mein is the fast, flavor-packed, meal-in-a-bowl answer to all of your “What’s for dinner?” dilemmas!
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Quick Chicken Chow Mein
For the sauce:
- 1/3 cup oyster sauce
- 2 Tablespoons hoisin sauce
- 2 Tablespoons low-sodium soy sauce
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
For the noodles:
- 1 pound yakisoba noodles or fresh chow mein noodles (See Kelly’s Notes)
- 2 medium chicken breasts, cut into thin 1-inch strips (See Kelly’s Notes)
- 2 Tablespoons vegetable oil, divided
- 1 Tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 2 stalks celery, thinly sliced on the diagonal
- 1 cup shredded carrots
- 1 cup shredded green cabbage
- 1 cup bean sprouts
Make the sauce:
In a small bowl, whisk together the oyster sauce, hoisin sauce, soy sauce, rice wine vinegar and sesame oil. Set the sauce aside.
Make the noodles:
Bring a large pot of water to a boil. Add the noodles and cook them according to the package directions. Drain the noodles and set them aside.
Add 1 tablespoon vegetable oil to a large skillet set over medium-high heat. Add the chicken and cook, stirring constantly, until it is browned on all sides. (It does not need to be cooked through.) Push the chicken to one side of the pan.
Add the remaining 1 tablespoon vegetable oil then add the garlic, ginger, celery, carrots, cabbage and bean sprouts. Cook, stirring constantly and incorporating the chicken, until the vegetables are tender, about 5 minutes.
Add the noodles and sauce and toss to combine. Serve immediately.
Yakisoba or chow mein noodles can often be found in the refrigerator section of most major grocery stores. If you can’t find either, you can substitute in spaghetti or linguini.
Switch up this recipe with your protein of choice, including shrimp, steak, pork or tofu.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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