Easy Chicken Chow Mein with the Best Homemade Sauce
Introduction
Ever crave a hearty, satisfying meal that’s ready in no time? You’re in for a treat! Today, I’m sharing one of my all-time favorites — Chicken Chow Mein. It’s quick, it’s packed with flavor, and we’re adding a personal twist to make it even easier to whip up at home. Trust me, once you try this sauce, you’ll never go back to store-bought.
The Ingredients You’ll Need
Let’s start by gathering everything, because nothing feels better than being ready to go!
- 1 pound of boneless, skinless chicken breast
- 3 teaspoons of oil (for cooking)
- Chow mein noodles (fresh or dried, cooked ahead)
- 2 cups of shredded cabbage
- 1 large carrot, julienned
- Half a bunch of green onions
- 2 cloves of garlic
For the Chow Mein Sauce:
- 6 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 3 tablespoons light sesame oil (not toasted)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
Prepping the Ingredients (Mise en Place!)
First things first — mise en place is your best friend.
- Green Onions: Chop into ¼-inch pieces.
- Garlic: Slice and then roughly chop it up.
- Carrot: Use a grater to julienne quickly and easily.
- Cabbage: About two cups, roughly chopped. (Pro tip: blanch and freeze the extra!)
- Chicken: Cut into ½-inch pieces. Trim any tendons beforehand.
Keeping things tidy by prepping veggies before the chicken helps avoid cross-contamination.
Making the Best Chow Mein Sauce
In a bowl, mix up all the sauce ingredients. This combo is liquid gold — it’s sweet, savory, and rich, and the cornstarch gives it a luscious, silky finish.
Time to Cook!
- Heat your frying pan (or wok if you’re lucky enough to have one!) with three teaspoons of oil.
- Season your chicken with a pinch of salt and pepper.
- Once the oil’s hot, add the chicken. Cook until it’s no longer pink and hits 165°F internally. Always use a thermometer — it’s a lifesaver!
- Toss in the cabbage. Stir often — it’ll cook down and even caramelize a little. That’s where the magic happens.
- Add the carrots for color and sweetness.
- Stir in the garlic at the very end — it cooks quickly and you don’t want it to burn.
Bringing It All Together
- Pour the chow mein sauce over everything in the pan.
- Stir constantly and bring it to a boil so the cornstarch thickens the sauce beautifully.
- Just before turning off the heat, mix in your green onions for a fresh bite.
The Final Assembly
Here’s where my unconventional method kicks in:
Instead of tossing everything together in the pan, I pre-cook the noodles and portion them into bowls. Then, I ladle the hot, saucy chicken and veggies right over them. This way, the sauce soaks into the noodles perfectly without everything clumping up. No more sad, uneven chow mein nights!
Why You’ll Love This Dish
- Affordable: A pound of chicken, a bit of cabbage and carrots — a full meal for just a few bucks.
- Fast: On the table in about 30 minutes.
- Delicious: That sauce… need I say more?
Final Thoughts
I hope you give this recipe a try! It’s easy, quick, and so satisfying — perfect for busy weeknights or whenever you’re craving a little comfort. Let’s keep cooking better, eating healthier, and shopping smarter together!
