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Quick 20-Minute Savory Chicken Chow Mein

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A quick and easy chicken chow mein recipe that comes together in just 20 minutes, featuring tender chicken, chewy noodles, and a savory sauce. Perfect for busy weeknights when you need a delicious dinner fast.

Ingredients

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  • 1 pound boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons soy sauce (low-sodium if preferred)
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 8 ounces dried chow mein noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium bell pepper, thinly sliced
  • 1 cup shredded cabbage
  • 3 scallions, cut into 2-inch pieces (white and green parts separated)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/4 cup chicken broth
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  1. Marinate the chicken: In a medium bowl, combine sliced chicken thighs with 2 tablespoons soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss to coat and set aside.
  2. Cook the noodles: Bring a large pot of water to a boil. Cook chow mein noodles according to package directions (about 4-5 minutes) until al dente. Drain and rinse with cold water. Toss with a drizzle of vegetable oil to prevent sticking.
  3. Make the sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon white pepper, and 1/4 cup chicken broth. In a separate bowl, mix 1 teaspoon cornstarch with 2 tablespoons water for the slurry.
  4. Sear the chicken: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil. Add marinated chicken in a single layer and cook undisturbed for 90 seconds until golden. Toss and cook another 60 seconds until just cooked through. Transfer to a plate.
  5. Stir-fry aromatics and vegetables: Reduce heat to medium-high and add remaining 1 tablespoon oil. Add garlic, ginger, and white parts of scallions. Stir for 20 seconds until fragrant. Add bell pepper and cabbage. Stir-fry for 90 seconds until vegetables are tender-crisp.
  6. Combine everything: Add cooked noodles to the wok. Pour sauce mixture over the top. Toss with tongs to combine. Cook for 1 minute. Add cooked chicken back to the pan. Stir the cornstarch slurry and pour it in. Toss for 30-60 seconds until sauce thickens and coats the noodles.
  7. Finish and serve: Sprinkle green parts of scallions over the top. Toss once more. Taste and adjust seasoning if needed. Serve immediately.

Notes

High heat is essential for stir-frying. Prep all ingredients before starting to cook. Do not overcook noodles; cook 1 minute less than package directions. Let chicken rest after searing to keep juices locked in. Taste and adjust seasoning as soy sauce brands vary in saltiness. If noodles stick, add a splash of chicken broth or water.

Nutrition

Keywords: chicken chow mein, quick dinner, easy stir-fry, weeknight dinner, 20-minute meal, Chinese takeout, savory noodles

Find it online: https://emacrave.com/quick-20-minute-savory-chicken-chow-mein-best-easy-dinner/