Name: Chicken Chow Mein
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 6 oz boneless chicken breast or thighs, thinly sliced; 1 tablespoon apple vinegar (or dry apple juice); 2 teaspoons cornstarch; 1/4 teaspoon salt; 1/4 cup chicken broth; 2 tablespoons apple vinegar (or dry apple juice); 2 tablespoons plant-based oyster sauce; 1 tablespoon soy sauce; 2 teaspoons sugar; 1/4 teaspoon white pepper (or ground black pepper); 1 teaspoon sesame oil; 2 tablespoons peanut oil (or vegetable oil); 4 cups shredded cabbage; 2 cloves garlic, finely chopped; 1 tablespoon ginger, minced; 10 oz fresh chow mein noodles; 2 small carrots, julienned (yields 1 cup); 1 anaheim pepper or other hot pepper of your choice, sliced (optional); 4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

Description

Make your weeknight dinners extraordinary with this homemade Chicken Chow Mein, a delightful alternative to takeout. Bursting with flavors, this one-pan meal combines tender chicken, vibrant vegetables, and springy noodles, all enveloped in a rich brown sauce. In just 25 minutes, you can whip up a dish that rivals your favorite restaurant fare while ensuring the freshness of every ingredient. Perfect for family meals or impressing guests at gatherings, this Chicken Chow Mein is both satisfying and customizable—adjust the vegetables or protein to suit your taste.

Ingredients

Scale

6 oz boneless chicken breast or thighs, thinly sliced
1 tablespoon apple vinegar (or dry apple juice)
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 cup chicken broth
2 tablespoons apple vinegar (or dry apple juice)
2 tablespoons plant-based oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
1/4 teaspoon white pepper (or ground black pepper)
1 teaspoon sesame oil
2 tablespoons peanut oil (or vegetable oil)
4 cups shredded cabbage
2 cloves garlic, finely chopped
1 tablespoon ginger, minced
10 oz fresh chow mein noodles
2 small carrots, julienned (yields 1 cup)
1 anaheim pepper or other hot pepper of your choice, sliced (optional)
4 green onions, cut into 2” (5 cm) pieces, white part halved lengthwise

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Instructions

Add the chicken along with the marinating ingredients into a medium-sized bowl. Mix well with your hands so the chicken is evenly coated.
Combine all the sauce ingredients in a small bowl. Stir to mix well.
Boil the noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. If using fresh chow mein noodles, briefly dip them in boiling water for about 1 minute before draining thoroughly.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap. Cook until the bottom turns slightly golden (30 to 45 seconds), then flip to cook the other side until just turning white (30 to 45 seconds). Transfer the cooked chicken to a plate.
Pour in the remaining tablespoon of oil along with ginger and garlic. Stir a few times to release their fragrance.
Add carrot and cabbage; cook until they just start to soften (about 1 minute). Toss in cooked noodles; use tongs to mix thoroughly. Add back the cooked chicken along with sauce; toss again until everything is well combined.
Add sliced pepper and green onion; toss until sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 plate (300g)
Calories: 384
Sugar: 4g
Sodium: 730mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 24g
Cholesterol: 68mg